Los Tres Mares Recipe
Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.
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Ingredients
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Base Shrimp and Marinade
Spicy Tomato Cocktail Sauce
Garnishes & Assembly
Method
Base Shrimp and Marinade
- 1
Prepare and poach shrimp
Rinse shrimp and pat dry. In a medium saucepan combine 4 cups cold water and 1 tablespoon kosher salt; bring to a gentle simmer (do not vigorously boil). Add shrimp and poach just until opaque and cooked through, about 2 to 3 minutes depending on size. Immediately transfer shrimp to an ice bath (bowl with ice and cold water) to stop cooking and chill completely, about 5 minutes. Drain well and pat dry.
- 2
Marinate shrimp in lime
Place chilled, drained shrimp in a bowl and pour 1 cup fresh lime juice over them. Stir to coat and let sit 10–15 minutes in the refrigerator so shrimp absorb citrus flavor. Drain most of the lime juice before assembling to avoid an overly watery cocktail; reserve a little juice to adjust sauce if needed.
Spicy Tomato Cocktail Sauce
- 3
Make sauce
In a medium bowl combine 1 cup chopped ripe tomatoes (or canned), 1 cup tomato juice, and 1/2 cup ketchup. Stir in 1/4 cup fresh lime juice, 1/2 cup finely chopped white onion, 1/4 cup chopped Roma tomato (if using), and 1/4 cup chopped cilantro. Add 1 teaspoon prepared horseradish (optional), 1 teaspoon hot sauce, 1/2 teaspoon minced jalapeño, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon sugar, 3/4 teaspoon sea salt and 1/2 teaspoon black pepper. Taste and adjust seasoning: add more hot sauce for heat, sugar for balance, or lime for brightness. Chill the sauce in the refrigerator for at least 20 minutes so flavors meld.
- 4
Texture adjustment (optional)
If you prefer a smoother cocktail, pulse the sauce briefly in a food processor or blender for 2–3 short pulses; leave it slightly chunky for traditional texture. Return to bowl and keep chilled until assembly.
Garnishes & Assembly
- 5
- 6
Combine shrimp and sauce
Gently fold the drained, marinated shrimp into the chilled spicy tomato cocktail sauce until evenly coated. Taste and adjust seasoning with a little reserved lime juice, salt or hot sauce if needed. Keep cold until plating.
- 7
Plate and garnish
Divide the shrimp cocktail among 4 chilled bowls or glasses (about 1/4 lb shrimp per serving). Top each portion with equal amounts of diced avocado, a sprinkle of finely diced red onion, a few diced cucumber pieces (if using), and a generous scattering of chopped cilantro leaves. Garnish with a lime wedge on the rim and serve with tortilla chips or tostadas alongside.
- 8
Serve
Serve immediately while cold. Leftovers: store shrimp and sauce mixture in an airtight container in the refrigerator up to 24 hours; add avocado fresh when serving.