From Carmen Palomino's kitchen in Mexico.

Originally published on Cookpad Mexico as Cóctel de camarón, with US measurements.

Shrimp Cocktail

Name: Shrimp Cocktail
Total time: 1800 s
Yield: Per serving
Ingredients: 4 1/2-6 1/2 pounds shrimp (small cocktail shrimp or slightly larger); 8 1/2 cups Clamato (2 liters); 4 1/4 cups ketchup (1 liter); Juice of 12 limes; 2 red or white onions, finely chopped; 1 can pickled chili peppers, chopped or sliced, drained; 2 bunches cilantro, finely chopped; For serving: Optional; Diced avocado, to taste; Chopped radishes, to taste

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

This recipe is from my husband, and I make it. Honestly, when you go to the coast where they have this dish, they often just give you shrimp in water and bring out the sauces for you to mix yourself. (We made this to share with some neighbors.)

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

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Ingredients

30 minutes

Per serving

4 1/2-6 1/2 poundsshrimp (small cocktail shrimp or slightly larger)
8 1/2 cupsClamato (2 liters)
4 1/4 cupsketchup (1 liter)
Juice of 12 limes
2red or white onions, finely chopped
1 canpickled chili peppers, chopped or sliced, drained
2 bunchescilantro, finely chopped
For serving: Optional
Diced avocado, to taste
Chopped radishes, to taste

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Steps

30 minutes

1

Place the shrimp in a large bowl and add the lime juice. Set aside while you finely chop the onion and cilantro. Once ready, add them to the bowl.
2

Add the ketchup and Clamato. Start with 4 1/4 cups (1 liter) of Clamato and gradually add more until you reach your desired consistency. Finally, add the chopped pickled chili peppers. If serving children, you can leave the chiles out and add them when serving, if desired.
3

When serving, top with diced avocado and chopped radishes, if desired.
4

Serve with saltine crackers or tortilla chips.