The Chef

Restaurants

Meals

Drinks

Coctel Recipe

Name: Taconetas Coctel Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 4 cups water; 1 cup clams (or bottled clam) juice; 1 whole bay leaf; 2 cloves garlic; 1 tbs kosher salt; 6 whole black peppercorns; 1 whole fresh lime; 2 cups ripe tomatoes (or good-quality canned diced tomatoes, drained); 1 cup tomato juice; 3 tbs ketchup; 1 cup prepared clam juice (additional, if desired); 2 tbs fresh lime juice; 1 tsp prepared hot sauce (e.g., Tabasco); 1 tsp prepared Worcestershire sauce; 1 tsp sea salt; 1 tsp black pepper; 1 cup English cucumber (seeded and finely diced); 1 whole ripe avocado (medium, diced); 0.25 cup red onion (small, very finely diced); 0.25 cup fresh cilantro (leaves and some stems), chopped; 0.5 whole jalapeño (seeded and minced, optional); 2 whole extra lime wedges; 1 tsp crushed salt; 12 pieces crackers or tostadas

Inspired by Taconeta

Time35m

Serves4

Mexican-style shrimp cocktail with tomato, clam juice, avocado, cilantro, cucumber, and poached shrimp.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp and Poaching Liquid

1 lb large shrimp (peeled, deveined, tails on or off per preference)

4 cups water

1 cup clams (or bottled clam) juice

1 whole bay leaf

2 cloves Garlic

1 tbs kosher salt

6 whole black peppercorns

1 whole fresh lime

Cocktail Base

2 cups ripe tomatoes (or good-quality canned diced tomatoes, drained)

1 cup tomato juice

3 tbs Ketchup

1 cup prepared clam juice (additional, if desired)

2 tbs Fresh lime juice

1 tsp prepared hot sauce (e.g., Tabasco)

1 tsp prepared Worcestershire sauce

1 tsp sea salt

1 tsp black pepper

Vegetables, Fruit & Herbs

1 cup English cucumber (seeded and finely diced)

1 whole ripe avocado (medium, diced)

1/4 cup red onion (small, very finely diced)

1/4 cup fresh cilantro (leaves and some stems), chopped

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

Garnish & Serving

2 whole extra lime wedges

1 tsp crushed salt

12 pieces crackers or tostadas

Method

Shrimp and Poaching Liquid

Make poaching broth

In a medium saucepan combine 4 cups water, 1 cup clam juice, bay leaf, 2 smashed garlic cloves, 1 tablespoon kosher salt, 6 peppercorns and the juice of 1 lime. Bring to a gentle simmer over medium-high heat.

Poach shrimp

Add the shrimp in a single layer and reduce heat so liquid is at a low simmer. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Do not boil — shrimp will become tough.

Cool shrimp

Using a slotted spoon transfer shrimp to an ice bath (bowl of ice water) to stop cooking. Reserve the poaching liquid. Once shrimp are cool, pat dry with paper towels and chop coarsely if desired (or leave whole).

Cocktail Base

Prepare tomato base

If using fresh tomatoes, core and seed them and finely chop or pulse briefly in a food processor to yield about 2 cups. In a large bowl combine the chopped tomatoes, 1 cup tomato juice, 3 tablespoons ketchup, 1 tablespoon fresh lime juice, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce and 1 teaspoon sea salt and 1 teaspoon black pepper. Stir to combine.

Adjust liquid

Add up to 1 cup additional clam juice (or reserved poaching liquid cooled and skimmed) to reach a soupy, sip-able consistency typical of Mexican coctel. Taste and adjust lime, salt and hot sauce to your preference.

Vegetables, Fruit & Herbs

Prepare vegetables

Fold into the tomato base 1 cup finely diced cucumber, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro and the minced half jalapeño (if using). Stir gently so vegetables are evenly distributed.

Add avocado and shrimp

Just before serving, gently fold in the diced avocado and the cooled poached shrimp. The avocado should be added last to avoid excessive browning and to keep it from getting too mushy in the tomato liquid.

Garnish & Serving

Season and rest

Taste the cocktail and adjust salt, lime juice and hot sauce as needed. Let the coctel sit in the refrigerator for 10–15 minutes to allow flavors to meld (do not exceed 1 hour if avocado is included).

Serve

Spoon the shrimp cocktail into individual bowls or tall glasses. Sprinkle a pinch of crushed salt over the avocado, garnish with extra cilantro leaves and serve with lime wedges and crackers or tostadas on the side.