Weekly Recipe: Mexican Shrimp Cocktail March 07 2014
The best way to combat the seemingly never ending winter weather we've been unwillingly experiencing? Eat like you're on vacation! This shrimp cocktail recipe makes perfect single portions of a great dish you'll find on nearly every restaurant menu in Mexico. The tomato, cilantro, and lime create fresh flavours that overthrow the presence of ketchup in the popular Mexican sauce. Add as little or as many shrimps as you like (and consider substituting with octopus, if you're into that kind of thing). It's also a great idea to add chunks of avocado to this dish and pair with simple salty soda crackers like Premium Plus. Better still, pair with a cerveza- or two.
Mexican Shrimp Cocktail
- 1/4 cup ketchup
- 1/4 cup lime juice, freshly squeezed
- 2 tsp. hot pepper sauce (or more to taste)
- 1 lb. shrimp, peeled, deveined and cooked
- 1/2 cup tomato, diced
- 1/4 cup onion, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- In large mixing bowl, stir together ketchup, lime juice and hot pepper sauce.
- Add shrimp, tomato, onion, and cilantro; toss to coat.
- Cover with plastic wrap and refrigerate for 4 hours to blend flavors.
- Just before serving, add avocados and toss to coat.
- Garnish with lime wedges and serve with chips or crackers.