Cóctel de camarones

Lynn Caruso

By
@lynniebob

I used to order this regularly at my favorite Mexican restaurant. After much experimentation, this is a very close version. They serve it in a fish bowl type glass and even though I classified it as an appetizer...It is a meal in itself!


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Serves:

6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

2 lb
cooked shrimp coarsly chopped - except 12 for garnish
1 Tbsp
crushed garlic
1/2 c
red onion, finely chopped
1/4 bunch
cilantro, fresh finely chopped
1 - 1/2 c
tomato & clam juice cocktail
1/4 c
ketchup
1/4 c
fresh lime juice
1 tsp
hot pepper sauce - or more to taste
1/4 c
prepared horseradish
1 large
ripe avocado, peeled pitted and dices
salt to taste

Directions Step-By-Step

1
Directions for 6 servings. Place the shrimp in a large bowl. Stir in garlic, red onion, and cilantro
2
Mix in tomato and clam juice cocktail, ketchup, lime juice, hot sauce and horseradish. Season with salt
3
Gently stir in avocado. Cover, and refrigerate 2-3 hours. Serve in a large bowl or ladle into individual bowls. Garnish with 2 whole shrimp per bowl

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Mexican