Hello weekend! Sacramento can’t decide if it wants to be hot or cool right now. But the weather has been cooperating gloriously recently, with lots of sun, perfect for relaxing on the patio with tortilla chips or saltines and some coctel de camarones, or Mexican shrimp cocktail.
I love this version of shrimp cocktail, with cucumber, celery, red onions, avocados, and lots of shrimp.
Perfect for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it were gazpacho. Enjoy!
PREP TIME: 20 mins ; COOK TIME: 15 mins ; TOTAL TIME: 35 mins
SERVINGS: 4 to 6 servings
NOTE: If it’s tomato season, use freshly chopped tomatoes with their juices, instead of the canned tomatoes.
In a pinch, V8 juice, Tomato juice, or Clamato juice can substitute for the ketchup, but ketchup is the standard ingredient.
Ingredients
- 1 pound medium shrimp, raw or cooked
- Kosher salt
- 1 cup chopped red onion
- 1 cup peeled, diced cucumber
- 1/2 cup chopped celery
- 1 jalapeno, minced
- 1 (15-ounce) can whole peeled tomatoes, chopped OR 1 1/2 cups chopped fresh tomatoes
- 1/2 cup ketchup
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 to 4 tablespoons hot sauce, such Crystal or Tabasco, to taste
- 1 avocado, cut into chunks
