Cóctel de Camarón

Cóctel de Camarón

Adapted from Mexico: The Cookbook by Margarita Carrillo Arronte


hand reaching for shrimp cocktail in martini coupe


1 ½ pounds fresh shrimp, peeled

½ cup ketchup
1-2 smoked chipotle chiles in adobo 
1 cup orange juice 
4 tomatoes, seeded and chopped 
1  ¼ cups finely chopped cilantro 
1 onion, finely chopped 
1 avocado, peeled, pitted, and sliced
extra virgin olive oil, for drizzling 
saltine crackers, to serve 
lemon juice, to serve

Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the shrimp and cook for 1-3 minutes, 
or until they are pink and opaque. Drain and rinse in a colander under cold running water and chop. 

Put the ketchup, chile, orange juice, and 1 cup water in a food processor or blender and process until thoroughly combined. Pour the mixture into a bowl and fold in the shrimp. 

Divide the shrimp mixture among 6 glass dishes, add the tomatoes, cilantro (coriander), and onion and garnish with sliced avocado. Drizzle with olive oil and serve with saltines and lemon juice. 
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