Why do I call this Mexican Shrimp Cocktail? Because it’s based on a dish I love at a local Mexican restaurant and that is exactly what they call it.
In flavor, it’s really a cross between a ceviche, salsa and shrimp cocktail. I love Ecuadorian style ceviche, which has tomato and lot of citrus. It’s served with popcorn on top, which sounds weird but is amazing. However, it’s huge pain to make. So I simplified the concept by using Zing Zang, which is one of my favorite Bloody Mary Mixes.
The I add fresh lime juice, cilantro, shrimp (cooked because I live in the Midwest and would not trust raw shrimp here), tomatoes, cucumbers and chunked avocado. This is divine. It’s excellent for a summer party because it’s light and people can serve themselves. It’s fun served in martini or margarita glasses.
Plus, if you have a garden, you can use the cucumbers and tomatoes out of it in this dish.
Mexican Shrimp Cocktail
2 ½ cups Zing Zang Bloody Mary mix, chilled
2/3 cup chopped and peeled cucumber
1 cup chopped tomatoes
½ cup minced red onion
1/4 cup chopped cilantro
Half a red bell pepper, chopped
12 ounces cooked small shrimp (I bought frozen precooked shrimp in a bag and defrosted it)
¼ cup lime juice, minus 1 teaspoon
2 avocadoes, chopped
Note: If you are not serving this right away, then don’t add the avocadoes until you serve it.
If shrimp is frozen, follow the instructions on the package to defrost it. I defrosted mine in the refrigerator overnight.
The Bloody Mary mix should be chilled in advance especially if you plan to serve this immediately.
Because of the lime juice in this recipe, you want to use glass or another nonreactive bowl.
Place Bloody Mary mix in the bowl and set aside.
Peel and chop the cucumber; chop the tomato, onion, cilantro and red bell pepper and add to the bowl. Drain the water off your shrimp and add to the mix. Stir in lime juice and mix thoroughly.
Gently fold in chopped avocado. Serve. You can serve this plain or with tortilla chips on the side.