Cóctel de camarones

lynniebob avatar
By Lynn Caruso
from San Jose, CA

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!

serves 6
prep time 30 Min
method 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

  • 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

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