There are few things better than a cool, seafood dish when it’s hot and humid outside.
Other than enjoying bbqs during the summer {as you can see in the previous posts, and especially if you follow me on twitter or instagram}, I love easy entertaining with simple refreshing shellfish dishes. They are super tasty, but most importantly easy to make, so I can sit down and savor the nice weather amidst my friends.
I really appreciate dishes that tickle my memory and remind of happy times, like this simple shrimp cocktail! It always reminds me of relaxing by the sea back home in Mexico. Sunbathing by the crashing waves, there’s nothing better than a chilled drink and a yummy coctel de camaron!
{Please excuse the terrible lighting in the above picture}
Here’s the recipe
Mexican Shrimp Cocktail
One of the many things I like about this dish, is that it can be tailored to your taste; if you want a bit more acidity then use more lime juice, if you want it spicier than by all means add more spicy sauce.
The following recipe is the one I like to recreate at home. I don’t particularly enjoy it when shrimp is swimming in a ketchup-clamato concoction, so I rather make it less soup-y and use more tomato.
| Ingredients | Instructions |
| 500 g cooked shrimp*, peeled, deveined & cooled! 1/2 medium onion, minced 1 tomato, minced 8 tblsp ketchup 2 tsp hot sauce (Tabasco) juice of 2 limes cilantro, finely chopped 1 avocado, pitted and diced salt and pepper |
Mix the first six ingredients together. Carefully fold in the avocado {we don’t want it to become mush!}. Season, taste, and rectify the seasoning. Let it cool in the refrigerator for at least 10 minutes before serving, this way you allow the flavors to fuse together and it will be nice and refreshing when you eat it! |
Easy right? Enjoy!
Thanks for reading!
Kitchen Nani 