Mexican Shrimp Cocktail
Chilled shrimp in a tangy tomato lime broth with cucumber, avocado, cilantro, and onion.
Equipment
- Large bowl
- Cutting board
- Serving glasses
Ingredients
Main Ingredients
- 1 lb cooked shrimp peeled and deveined
- 1 cup tomato juice
- ½ cup fresh lime juice
- ½ cup ketchup
- ½ cup white onion finely chopped
- ½ cup chopped fresh cilantro
- 1 medium cucumber peeled and diced
- 2 medium tomatoes seeded and diced
- 1 medium avocado diced
Instructions
Cooking
- Dice. Dice the cucumber, tomatoes, and avocado and chop the onion and cilantro.
- Combine. Stir the shrimp, tomato juice, lime juice, ketchup, onion, cilantro, cucumber, and tomatoes in a large bowl.
- Chill. Refrigerate for at least 30 minutes.
- Finish. Fold in the avocado and serve cold in bowls.
Notes
Substitutions: Use chopped cooked crab or cooked fish for part of the shrimp.
Tips: Chill the shrimp before mixing so the broth stays cold.
Storage: Refrigerate without the avocado for up to 2 days.
Nutrition is calculated for one of four servings.