Mexican-style shrimp cocktails are commonly spotted on menus in the Bay Area of California, but they don't seem to have caught on elsewhere — which is surprising since you can pretty much get Mexican food like tacos and burritos in just about any corner of the country. This is my version; you can make it your own by using these ingredients and amounts as a rough guide.
Ingredients
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1 cup clam juice
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¼ teaspoon dried oregano
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1 pound large shrimp, peeled and deveined
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1 ¼ cups peeled, seeded, diced ripe tomatoes
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1 cup diced English cucumber
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½ cup diced celery
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½ cup finely diced red onion
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2 tablespoons seeded and diced jalapeno peppers
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½ cup ketchup
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2 medium limes, juiced
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2 tablespoons freshly chopped cilantro, plus more for garnish
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1 dash Mexican-style hot sauce
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1 large Hass avocado, cubed
Description
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Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
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While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
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Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
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When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.
