Description
A refreshing and easy-to-make shrimp cocktail with a vibrant blend of fresh vegetables, avocado, and a tangy tomato-based sauce, perfect for a light appetizer or snack served chilled.
Ingredients
Seafood
- 500 g cooked shrimp pulp (shelled)
Vegetables and Herbs
- 3 diced tomatoes
- 1 cucumber, cubed
- ¼ diced onion
- 1 avocado, cubed
- ½ cup fresh cilantro
Sauces and Juices
- 1 cup natural tomato juice or tomato juice for cocktail
- ½ cup ketchup sauce
- ¼ cup fresh lemon juice
- 1–2 tablespoons hot sauce or to taste
Seasonings
- Salt and pepper to taste
Accompaniments
- 6 baked corn toasts
Instructions
- Prepare the cocktail base: In a large bowl, whisk together the tomato juice, ketchup sauce, fresh lemon juice, and hot sauce to taste. Season with salt and pepper and stir until you achieve a fresh, slightly runny red sauce that will serve as the flavorful base for the cocktail.
- Integrate the ingredients: Gently fold in the cooked shrimp, diced tomatoes, cubed cucumber, diced onion, and fresh cilantro into the prepared sauce, ensuring even distribution. Carefully add the cubed avocado last, mixing gently to avoid mashing it and preserve its texture.
- Chill the cocktail: Cover the bowl and refrigerate the shrimp cocktail for 20 to 30 minutes to allow the flavors to meld and the dish to become very fresh and cool.
- Serve: Serve the shrimp cocktail chilled. For a lighter and more textured option, spoon a generous portion onto baked corn toasts and enjoy immediately.
Notes
- For best flavor, use freshly cooked shrimp or thawed high-quality cooked shrimp.
- Adjust the amount of hot sauce based on your heat tolerance.
- Refrigerate leftovers promptly and consume within 24 hours for freshness.
- Substitute baked corn toasts with tortilla chips if you prefer a crunchier base.
- This dish is best enjoyed cold and fresh to preserve the flavors and textures.
