Cóctel de Camarones:
Mexican Style Shrimp Cocktail

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Mexican shrimp cocktail is big step up from the gloppy, Mad Men-era ketchup/mayo version – and it’s a perfect match with crisp sparkling whites. This “slightly salty” Cóctel de Camarones is a hit at the Vancouver International Wine Festival’s Sparkling Splash event.

(Severs 4)

3 cups hand-peeled cooked shrimp
1-1/2 cup finely chopped tomatoes
1 avocado, chopped
1/3 cup finely chopped sweet white onion
1/3 cup limone (Mexican lime) juice
3 Tbsp finely chopped cilantro
1–2 serranos, seeded and finely chopped
1/4 cup olive oil
sea salt, to taste
freshly ground black peppercorn, to taste
lime-infused sea salt


Combine all ingredients except salt and pepper. Season to taste with regular sea salt and pepper, leaving the mixture slightly but noticeably under-salted. Chill for half an hour before serving. Serve in a glass or, after draining thoroughly in a colander, on tostaditos (small crisp-fried corn tortillas). Finish with a pinch of lime-infused sea salt.


Recipe © 2011, Don Dickson / South China Seas Trading Co. Limited