Mexican shrimp cocktail

[giggler]

Coctel de Camarones.


Very popular cold dish here in Central Texas, when it is very hot outside.


It seems to be cold shrimps


cucmber, celery, a bit of onion and garlic.
some green peppers and perhaps cilantro.


This served in a sauce of Tomato juice, lime and a bit of Ketchup?


It can be quit thin like Guispacho.


Or sometimes thick on a bed of Lettuce like a Shrimp salad.


Just wondering if any of you had tried this at Home?


Eric, Austin Tx.

 

[dragnlaw]

Googled a few recipes. Sounds different and great!

Has gone into my shrimp appetizer file.

 

[Bitser]

On visits to Baja California, I've had Cóctel del Mariscos: fresh seafood (shrimp, fish, clams, scallops, octopus, whatever) with chopped celery, scallions, serranos, tomatoes, etc. marinated in lime juice and salsa, served with tortilla chips. Several places had a mild version for turistas and a picante mix for locals, which I preferred. A trick I picked up was to shell the shrimp and pop them in boiling water for one minute, rather than marinating them for hours in lime juice.

Ceviche is similar, with less juice. Avocado is sometimes added before serving.

 

[GotGarlic]

I made it for a dinner party once, served in martini glasses. It was very good and everyone enjoyed it.

 

[karadekoolaid]

Any coctel de camarones I ever ate in Mexico always contained chile peppers. OK, I know - when you try authentic Mexican food and ask if it´s "hot", they always say no. However, I think the chiles add something special; as does the lime (which for Mexicans, is lemon) juice, and plenty of it. It´s a winner!