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


  • 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


  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

Printable Recipe Card

About Cóctel de camarones

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

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