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Coctel De Camarón Recipe

Name: CHEVELANDs Coctel De Camarón Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails optional); 6 cups water; 1 tbs kosher salt; 1 piece bay leaf; 6 piece black peppercorns; 1 tbs fresh lime juice (for poaching); 2 cups tomato juice (or Clamato for a slightly brinier flavor); 1 tbs ketchup; 0.5 cups fresh lime juice; 0.25 cups fresh orange juice; 1 tsp prepared horseradish; 1 tsp hot sauce (such as Tabasco); 1 tsp Worcestershire sauce; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 cup red onion (finely diced); 1 cup Roma tomato (seeded and diced); 0.5 cup cucumber (seeded and diced); 1 piece jalapeño (seeded and finely minced, optional); 0.25 cup fresh cilantro (chopped); 1 piece ripe avocado (diced, optional); 4 piece lime wedges; 1 tsp hot sauce; 1 tsp salt for rim (coarse sea salt or tajín); 8 piece crackers or tostadas (for serving)

Inspired by CHEVELAND

Time40m

Serves4

A Taste of the Coast

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Ingredients

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Shrimp

1 lb raw medium shrimp (peeled, deveined, tails optional)

6 cups water

1 tbs kosher salt

1 piece bay leaf

6 piece black peppercorns

1 tbs fresh lime juice (for poaching)

Cocktail base

2 cups tomato juice (or Clamato for a slightly brinier flavor)

1 tbs Ketchup

1/2 cups Fresh lime juice

1/4 cups fresh orange juice

1 tsp prepared horseradish

1 tsp hot sauce (such as Tabasco)

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Vegetables & herbs

1/4 cup red onion (finely diced)

1 cup Roma tomato (seeded and diced)

1/2 cup cucumber (seeded and diced)

1 piece jalapeño (seeded and finely minced, optional)

1/4 cup fresh cilantro (chopped)

1 piece ripe avocado (diced, optional)

Garnish & serving

4 piece Lime wedges

1 tsp Hot sauce

1 tsp salt for rim (coarse sea salt or tajín)

8 piece crackers or tostadas (for serving)

Method

Shrimp

Prepare poaching liquid

In a medium saucepan combine 6 cups water, 1 tablespoon kosher salt, bay leaf, 6 peppercorns and 1 tablespoon fresh lime juice. Bring to a gentle simmer over medium heat.

Add the shrimp to the simmering liquid and poach until just opaque and cooked through, about 2–3 minutes for medium shrimp. Do not boil; maintain a gentle simmer so shrimp stay tender.

Using a slotted spoon, transfer shrimp to a bowl of ice water to stop cooking. When cool, drain well and pat dry with paper towels. Chop large shrimp into 1-inch pieces; leave small shrimp whole. Reserve shrimp in refrigerator until assembly.

Cocktail base

In a large bowl or measuring pitcher combine 2 cups tomato juice, 1 tablespoon ketchup, 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, 1 teaspoon prepared horseradish, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Taste and adjust seasoning: add more hot sauce for heat, more lime for brightness, or a splash more tomato/Clamato if you prefer a milder tang. Chill the cocktail base in the refrigerator while you finish the vegetables—at least 15 minutes for flavors to meld.

Vegetables & herbs

Combine 1/4 cup finely diced red onion, 1 cup diced Roma tomato (seeded), 1/2 cup diced cucumber, finely minced jalapeño if using, and 1/4 cup chopped cilantro in a medium bowl. Toss gently to mix.

If using avocado, dice it just before assembly and toss gently with a squeeze of lime to slow browning.

Assembly & serving

Remove the chilled cocktail base from the refrigerator. Add the poached, drained shrimp to the base and stir to coat.

Fold in the vegetable-herb mixture and gently stir to combine. If using avocado, fold in last to avoid mashing.

Taste and adjust seasoning — add salt, pepper, extra lime juice or hot sauce to taste. Chill assembled coctel for 10–20 minutes to let flavors meld (optional).

To serve: rim glasses or small bowls with lime and dip in salt or tajín if desired. Spoon coctel de camarón into individual bowls or cocktail glasses. Garnish with lime wedges and an extra sprinkle of chopped cilantro. Serve with crackers or tostadas on the side.