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Coctel De Camarones Recipe

Name: Del Bonos COCTEL DE CAMARONES Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 pieces large cooked shrimp (peeled, tails removed or left on); 3 cups Nixta-style Clamato or Clamato juice; 1 cups fresh lime juice; 1 cups tomato juice; 2 tbs hot sauce (Mexican style like Valentina or Tabasco); 3 tbs prepared ketchup; 1 tsp Worcestershire sauce; 1 tsp salt; 1 tsp black pepper; 1 cups roma tomatoes (finely diced); 0.5 cups white or red onion (finely diced); 1 piece jalapeño (seeds removed for mild, finely minced); 0.25 cups fresh cilantro (chopped); 0.75 cups cucumber (peeled, seeded, diced); 1 piece ripe avocado (diced); 4 pieces lime wedges; 4 to taste hot sauce (for serving); 2 tbs Tajin or coarse sea salt (for rim); 1 cups crushed tortilla chips or saltine crackers (for serving)

Inspired by Del Bono

Time35m

Serves4

Mexican shrimp cocktail with Nixta's clamato, avocado, and pico

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Ingredients

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Cocktail Base

24 pieces large cooked shrimp (peeled, tails removed or left on)

3 cups Nixta-style Clamato or Clamato juice

1 cups Fresh lime juice

1 cups tomato juice

2 tbs hot sauce (Mexican style like Valentina or Tabasco)

3 tbs prepared ketchup

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables & Mix-ins

1 cups roma tomatoes (finely diced)

1/2 cups white or red onion (finely diced)

1 piece jalapeño (seeds removed for mild, finely minced)

1/4 cups fresh cilantro (chopped)

3/4 cups cucumber (peeled, seeded, diced)

Garnish & Finish

1 piece ripe avocado (diced)

4 pieces Lime wedges

4 to taste hot sauce (for serving)

2 tbs Tajin or coarse sea salt (for rim)

1 cups crushed tortilla chips or saltine crackers (for serving)

Method

Cocktail Base

Prepare and season liquids

In a large mixing bowl or pitcher, combine the Nixta-style Clamato, tomato juice, prepared ketchup, Worcestershire sauce, hot sauce, lime juice, salt, and black pepper. Whisk thoroughly until evenly blended. Taste and adjust hot sauce, salt, or lime to balance savory, spicy, and acidic notes.

Chill the base

Cover and refrigerate the cocktail base for at least 20 minutes to let flavors meld. This can be made up to 4 hours ahead.

Vegetables & Mix-ins

Prepare vegetables

While the base chills, finely dice the roma tomato, onion, cucumber, and mince the jalapeño. Chop the cilantro. Place all prepared vegetables in a medium bowl and toss to combine.

Combine with base

Remove the chilled cocktail base and stir in the vegetable mixture. Taste and adjust seasoning (add more salt, lime, or hot sauce if needed).

Shrimp & Assembly

Prepare shrimp

If using refrigerated cooked shrimp, rinse briefly under cold water, pat dry, and slice any large shrimp in half lengthwise so they are bite-sized. If shrimp are raw, poach in lightly salted boiling water for 2–3 minutes until opaque, then cool in an ice bath before draining and patting dry.

Add shrimp to cocktail

Fold the shrimp into the cocktail mixture, reserving a few nice shrimp for garnish. Cover and refrigerate 10–15 minutes so shrimp absorb some of the mix flavors but remain firm. Do not marinate for too long or shrimp texture will soften.

Garnish & Serve

Rim glasses (optional)

Spread Tajin or coarse sea salt on a small plate. Rub a lime wedge around the rim of serving glasses and dip into the Tajin to coat.

Portion and garnish

Spoon the shrimp cocktail into individual serving bowls or glasses, ensuring a balance of liquid and solids (roughly 1/2 cup liquid and 4–6 shrimp per serving). Top each portion with diced avocado, a reserved shrimp or two, a sprinkle of cilantro, and a lime wedge. Add crushed tortilla chips or serve crackers on the side.

Final seasoning

Offer extra hot sauce and lime for guests to adjust heat and acidity to taste.