How To Make A Mexican Shrimp Cocktail

 in Demos

This dish is one of those knockout recipes that we love any time of the year but especially in the warmer months. Sort of similar to a ceviche—the Mexican shrimp cocktail has a bit of everything. The spiciness of the peppers, sweetness of the tomatoes, tang of cilantro and smoothness of avocado work together to create a dish like you’ve never had before. Serve it chilled with some tortilla chips and sliced avocado for a truly unique plate that can work as a starter, appetizer or a meal!

Follow along with our online culinary school chef as he shows you how to make an authentic Mexican shrimp cocktail. This chilled dish is the perfect thing to dig into on a hot summer morning, afternoon or night!

1 lb raw shrimp
1 lemon
3 bay leafs
1 tbsp whole peppercorns
2 tbsp Old bay Seafood seasoning
2 roma tomatoes, chopped
1 cucumber, finely chopped
1 jalapeño pepper, seeded finely chopped
¼ cup fresh squeeze lime juice
1/3 cup Spanish onion chopped
1 ½ cups chilled tomato juice
1 cup chilled ketchup
½ bunch of cilantro chopped
2 tbsp hot sauce
2 avocados peeled, pitted and chopped
1 tsp salt
1 tsp black pepper

1. Cook the shrimp: Add ½ gallon of water to a sauce pan, add 1 lemon cut in half, 3 bay leafs, 1 tablespoon of whole peppercorns, 2 tablespoons of Old bay seafood seasoning. Bring the water to a simmer and add the shrimp and cook for about 5 minutes; drain immediately and have an ice bath waiting to shock the shrimp and stop cooking process.

2. Mix onion with lime juice in a small bowl and allow to stand for five minutes. Meanwhile, toss shrimp, Roma tomatoes, cucumbers, jalapeños, cilantro, salt and black pepper in a bowl.

3. Whisk tomato juice, ketchup, and hot pepper sauce in a separate bowl; add juice mixture to the shrimp. Gently add the avocados. Cover and chill at least for 1 hour before serving.

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