Shrimp cocktail with spicy garlic-lime sauce and grapefruit
8 servings
20 minutes
This shrimp cocktail is an exquisite example of Mexican cuisine, combining the freshness of seafood with a bright citrus accent and spicy heat. The shrimp soaked in a garlic-lime sauce with hints of apricot jam and fragrant cilantro acquire a rich flavor. Grapefruit adds a refreshing tartness and juiciness, while crunchy cabbage, fennel, and lettuce create the perfect balance of textures. This recipe resembles classic Mexican ceviche but has a richer creamy base. The dish is perfect for festive dinners or summer parties when you want to enjoy freshness and exotic flavors. Serving in compotes makes it visually appealing, while lime slices add extra brightness. A true gastronomic masterpiece that will win the hearts of seafood lovers!
1
In a blender, mix mayonnaise, minced garlic, coriander, lime juice, jam, and deseeded, finely chopped chili. Blend until smooth, season with salt and pepper. Refrigerate.
- Mayonnaise: 275 g
- Garlic: 2 cloves
- Chopped cilantro (coriander): 6 tablespoons
- Lime juice: 2 tablespoons
- Apricot jam: 2 teaspoons
- Red chili pepper: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Clean the shrimp and transfer to the sauce. Mix well.
- Boiled shrimps: 900 g
3
Peel the grapefruits and carefully cut out the segments. Finely shred half of a small cabbage. Cut the fennel into 4 parts and shred it thinly as well. Finely shred the lettuce.
- Pink grapefruits: 2 pieces
- White cabbage: 0.5 piece
- Fennel: 2 pieces
- Lettuce: 2 pieces
4
Slightly break the grapefruit segments and add them to the shrimp. Gently mix.
- Pink grapefruits: 2 pieces
5
In a separate bowl, mix the cabbage, fennel, and lettuce. Divide into dessert bowls.
- White cabbage: 0.5 piece
- Fennel: 2 pieces
- Lettuce: 2 pieces
6
Top the salad with the shrimp mixture and garnish with lime slices.
- Boiled shrimps: 900 g
- Lime: 0.5 piece