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Restaurants›CHEVELAND›Coctel De Camarón – A Taste Of The Coast Recipe

Coctel De Camarón – A Taste Of The Coast Recipe

Name: CHEVELANDs Coctel De Camarón – A Taste Of The Coast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp, peeled and deveined (16/20 count); 1 cup fresh lime juice; 0.25 cup fresh lemon juice; 1 tbs kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 cup ketchup; 0.5 cup prepared salsa (or pico de gallo, drained of excess liquid); 0.25 cup fresh orange juice; 1 tsp hot sauce (such as Tabasco); 1 tsp Worcestershire sauce; 1 tbs olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 cup ripe tomatoes, seeded and diced; 0.5 cup English cucumber, peeled, seeded and diced; 0.25 cup red onion, very finely diced; 1 ripe avocado, diced; 0.25 cup fresh cilantro, chopped; 0.5 jalapeño, seeded and finely minced (optional); 4 lime wedges; 8 salted crackers or tostadas; 2 cups ice (for chilling shrimp and serving bowls)

Inspired by CHEVELAND

Time45m

Serves4

Make Coctel De Camarón – A Taste Of The Coast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp and Marinade

1 lb raw shrimp, peeled and deveined (16/20 count)

1 cup Fresh lime juice

1/4 cup fresh lemon juice

1 tbs kosher salt

1/2 tsp Black pepper, freshly ground

Cocktail Base

1/2 cup Ketchup

1/2 cup prepared salsa (or pico de gallo, drained of excess liquid)

1/4 cup fresh orange juice

1 tsp hot sauce (such as Tabasco)

1 tsp Original Worcestershire Sauce

1 tbs olive oil

1/2 tsp sea salt

1/4 tsp black pepper

Vegetables & Herbs

1 cup ripe tomatoes, seeded and diced

1/2 cup English cucumber, peeled, seeded and diced

1/4 cup red onion, very finely diced

1 ripe avocado, diced

1/4 cup Fresh cilantro, chopped

1/2 jalapeño, seeded and finely minced (optional)

To Serve

4 Lime wedges

8 salted crackers or tostadas

2 cups ice (for chilling shrimp and serving bowls)

Method

Shrimp and Marinade

Prepare shrimp

Rinse shrimp under cold water, pat dry with paper towels. If shrimp are large, butterfly them so they marinate evenly; otherwise leave whole.

Place shrimp in a nonreactive bowl or shallow dish. Pour the fresh lime and lemon juice over the shrimp so they are fully submerged. Sprinkle kosher salt and freshly ground black pepper over shrimp and gently toss to combine.

Cover and refrigerate for 20–30 minutes, stirring once halfway so all shrimp cook evenly in the citrus (shrimp should turn opaque and firm). Do not marinate longer than 45 minutes or the texture will become tough.

Drain shrimp from the citrus and transfer to a bowl of ice water for 1 minute to stop cooking, then drain well and pat dry. Reserve 2 tablespoons of the citrus marinade (optional) to thin the cocktail sauce if desired.

Cocktail Base

In a medium bowl, whisk together ketchup, prepared salsa (or drained pico de gallo), fresh orange juice, hot sauce, Worcestershire sauce, olive oil, sea salt and black pepper until smooth. Taste and adjust heat or acidity: add more hot sauce for spice, or a splash more orange or lime juice for brightness.

If sauce is too thick, whisk in up to 2 tablespoons of the reserved citrus marinade or cold water until it reaches a spoonable but not watery consistency.

Vegetables & Herbs

Combine diced tomatoes, cucumber, red onion, chopped cilantro and minced jalapeño (if using) in a mixing bowl. Gently fold in diced avocado last to avoid mashing. Season lightly with a pinch of salt and a squeeze of lime to taste.

Add the chilled, drained shrimp into the vegetable mixture and toss gently to combine.

Assembly & Serve

Fold the cocktail base sauce into the shrimp and vegetable mixture. Start by adding half the sauce, toss gently, then add more to reach your preferred sauciness. The final texture should be saucy but not soupy.

Chill the assembled cocktail in the refrigerator for 10–15 minutes to let flavors meld (optional).

Serve the Coctel de Camarón chilled in a large bowl over a bed of ice or portion into individual cocktail glasses. Garnish with extra cilantro and lime wedges. Offer salted crackers or tostadas on the side for scooping.