Coctel de Camarones, or Mexican Shrimp Cocktail, is an easy recipe that is low in calories and incredibly yummy. It’s a seafood heaven in every bite!
The Hubs and I took an impromptu, last minute trip to Ensenada and the Valle de Guadalupe. Baja California has the best seafood! If you ever visit, you must check out the Mercado Negro, or fish market area, of Ensenada. My favorite thing to eat whenever I’m there: Coctel de Camarones, or Mexican Shrimp Cocktail.
There are many cruise ships that come into the Ensenada port. It drives a lot of tourism into the area. Or, as in our case, there are quite a few tourists from San Diego or LA who drive south to enjoy the beautiful, rustic scenery of Baja California. I often imagine that this is what the California Coast looked like hundreds of years before fast food joints dotted the landscape.
The Mercado Negro is truly fascinating. It’s only a few steps away from the marina area where fishermen go out daily and return with the “catch of the day.” You find fish of all kinds – marlin, red snapper, angel fish, and so much more. Some of these fish were just wiggling. And, crazy as it may sound, one was blinking at me. No joke!
These prices are in pesos and not dollars. NOTE: Haggle the price. Even if they say $5, ask for $3. Then settle on $4. They fully expect you to negotiate. And they’re probably even a little disappointed if you don’t.
The most amazing part to me is that literally across the way are several restaurants. Those fish could swim across the street into the kitchen if they could. It doesn’t get any fresher than this! You can find this Coctel de Camarones, or Mexican Shrimp Cocktail, and many more seafood dishes at any of the restaurants there.
- ¼ cup onion, finely chopped
- Juice of 3 limes (about ¼ cup)
- 1 lb cooked medium-sized shrimp - peeled, deveined, and tails removed
- 2 roma tomatoes, finely diced
- 1 cucumber, finely diced
- 1-2 jalapeños pepper, seeded and finely diced
- Salt and pepper
- 1½ cups tomato juice (such as Clamato)
- 1 cup ketchup
- 2 teaspoons Hot pepper sauce
- 1 bunch cilantro - (discard stems and leaves chopped)
- 2 avocados - peeled, pitted, and diced
- In a small bowl, mix the onion with the lime juice.
- Let stand for 10 minutes.
- In a separate and much larger bowl, add the shrimp, tomatoes, cucumber, jalapeños, salt and pepper. Mix to combine and set aside.
- You can add more jalapeños, if you like it spicier.
- To the onions, add the tomato juice, ketchup, and hot pepper sauce.
- With a fork, whisk to combine.
- Then add the tomato-onion mixture to the shrimp bowl.
- Stir to combine.
- Add the cilantro and avocados.
- Gently mix everything.
- Note: You can also top off the serving with the avocado instead of adding it to the mixture.
- Cover and chill for at least 1 hour.
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