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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
this was so good! i added a couple shakes of lawry's season salt, a couple of chopped up baby jalapenos (seeds and all), and a squirt of horseradish.. but felt like the original recipe was very close to what we would order when my uncle would take me and my sister to get shrimp cocktail down in San Pedro.. bf said it tasted like what his ex's mother (who happens to be from mexico and a very good cook) would make.. reading back i'm realizing we forgot the avocado.. (oops!).. either way it was delicious.. ty for the recipe
I signed up to this website just so I can rate this. It was soooooo yummy. I ended up using the spicy Clamato and Whataburger spicy ketchup. Best thing that’s ever happened to me. Truly an amazing recipe. Thank you for sharing.
I used to make an annual drive from Chandler to Tucson to dive into an order of the Shrimp Ceviche at El Mezon del Cobre. It was the best! Alas, the restaurant closed a few years ago and I decided to find a recipe that would come close to the Mezon del Cobre recipe. This recipe from Mexican Sweetheart for Mexican Shrimp Coctail is great and has ended my quest to find a Mexican restaurant with a replacement ceviche for or a recipe to replicate El Mezon's ceviche/coctel recipe! My only change to the recipe is that I added four cloves of garlic (pressed) and instead of Clamato juice I used 1 cup of Tomato juice and 1/2 cup of natural clam juice. My choice of hot sauce is Cholula. It was 'Killer'! It didn't last very long as the appetizer. It was decided that we would make a triple batch the next time as the appetizer AND the main course. Also, the consensus was that the cocktail went well with both corn chips and saltines.
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This is one of my all-time favorite foods ever! I was at a local Mexican restaurant many years back - we are fortunate to have a thriving community of people from all over the world, so we have a lot of authentic foods here rather than "Americanized". I saw some dishes go by and enquired about what it was. Then I said, "I'll have THAT!" Best decision I ever made. American "shrimp cocktail" is a pale, expensive, sad dish compared to this.
This recipe is very much like the one I've always used, BUT.. Do not add any salt to this (it really doesn't need it). And do not add the avocado until you're ready to serve it. It's very versatile and it's very much my go-to summer dish. For parties, I place my serving dish in a larger dish with ice, to keep it absolutely chilled. Nothing beats the heat of summer or is more refreshing than this!! I often substitute red onion for green, and I like to add a little chili sauce or cocktail sauce instead of, or in addition to, ketchup. Sometimes I bulk it up a bit with some flaked Krab (ocean whitefish) because it adds a certain sweetness and another dimensional flavor layer. Serve with saltines. You cannot go wrong. Marvelous recipe!!!
Just made it - SO YUM!!!! This being my first time making it, I stuck pretty close to the recipe. Just used 1.5 tomatoes, not a full bunch of cilantro and a regular red onion. Saved the avocados for the side since my hubby doesn't care for them. Chilled for an hour (which I think makes a HUGE difference) and tried it - I didn't need to tweak it at all!! THANK YOU for this recipe:-)
I made this a couple weeks ago after having some at a restaurant, this recipe was so much better than that the restaurant had. Delicious!!!