Mexican Shrimp Cocktail
4 servings
30 minutes
Mexican shrimp cocktail is a true gastronomic journey into the heart of Mexican cuisine. The roots of this dish trace back to Mexico's coastal regions, where fresh seafood combines with vibrant citrus notes and spicy seasonings. Its flavor is a harmony of lime's tartness, orange's sweetness, and spicy chili pepper. Tomato sauce adds richness while cilantro refreshes the composition. Tender shrimp soaked in aromatic sauce melt in your mouth, and creamy avocado adds softness. This dish is perfect for summer evenings, outdoor relaxation, and friendly gatherings. Serve the cocktail chilled, complement it with hot sauce, and enjoy the play of flavors that awaken a passion for Mexican cuisine.
1
In a large bowl, salt the shrimp with 1 teaspoon of salt and sprinkle with baking soda. Leave in the refrigerator for 15 minutes.
- Peeled shrimp: 550 g
- Salt: 2 tablespoons
- Baking soda: pinch
2
In a medium bowl, mix 4 tablespoons of lime juice, onion, tomato puree, ketchup, cilantro, orange juice, and red pepper.
- Lime juice: 6 tablespoons
- White onion: 240 g
- Tomato paste: 7.5 tablespoons
- Ketchup: 1.5 glass
- Chopped cilantro (coriander leaf): 3 tablespoons
- Orange juice: 2 tablespoons
- Chili pepper: 1 piece
3
In a pot, mix 2.30 liters of water, 2 tablespoons of lime juice, and 2 tablespoons of salt. Add the shrimp and cook on medium heat, stirring occasionally. When the shrimp are ready, reduce the heat to 76.67°C.
- Lime juice: 6 tablespoons
- Salt: 2 tablespoons
- Peeled shrimp: 550 g
4
Drain the water from the shrimp and rinse under cold running water. Cut the shrimp into pieces about 1.5 cm. Place the shrimp in a bowl with sauce and mix to coat them with the sauce. Top with avocado and serve immediately, garnished with raisins and accompanied by hot sauce.
- Peeled shrimp: 550 g
- Avocado: 1 piece
- Raisins: to taste
- Salsa: 1 teaspoon
