Cóctel de camarones

Lynn Caruso


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!

☆☆☆☆☆ 0 votes
30 Min
No-Cook or Other


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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
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

How to Make Cóctel de camarones


  • 1Directions for 6 servings. Place the shrimp in a large bowl. Stir in garlic, red onion, and cilantro
  • 2Mix in tomato and clam juice cocktail, ketchup, lime juice, hot sauce and horseradish. Season with salt
  • 3Gently 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

Printable Recipe Card

About Cóctel de camarones

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

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