Mexican cuisine · Fish & Seafood

Mexican Shrimp Cocktail

Cooked shrimp chilled in tomato juice with lime, onion and avocado, served in a glass with tortilla chips.

Ingredients · for 4 servings

• 500 g shrimp
• 300 ml tomato juice
• 4 tbsp ketchup
• 2 limes
• 1 white onion
• 1 cucumber
• 1 avocado
• 1/2 bunch cilantro
• 1 tsp chili paste
• 100 g tortilla chips
• Salt, pepper

Instructions

1. Bring plenty of salted water to a boil, cook the shrimp for 2–3 min., until they curl and turn opaque, and shock immediately in ice water.
2. Finely dice the onion and cucumber, and roughly chop the cilantro.
3. Stir the tomato juice with the ketchup, the juice of one and a half limes, the chili paste, salt and pepper into a savory, distinctly tangy sauce.
4. Drain the shrimp well, halve lengthwise and fold into the sauce with the onion, cucumber and cilantro.
5. Chill the cocktail covered in the fridge for 15 min. – it only tastes right once properly cold.
6. Spoon into glasses, top with avocado cubes and wedges of the remaining lime, and serve with tortilla chips for scooping.