Campechana Mexican Shrimp Cocktail Recipe

My Campechana Mexican Shrimp Cocktail is a delightful blend of flavors, making for a refreshing and fulfilling meal. I use 1 pound of raw shrimp, beautifully marinated in 1 cup of zesty lime juice.

The diced tomatoes and finely chopped white onion supply a burst of color and freshness. Here, a subtle depth of flavor is provided by 1/2 cup of clam juice or seafood stock.

My favorite ingredient is the diced avocado; its creaminess and rich flavor are next to perfection. That avocado also buffers the heat I get from the finely chopped jalapeño pepper.

With a sprinkling of freshly chopped cilantro and a few grinds of black pepper, I’m good to go.

Ingredients

Shrimp:
Rich in protein and low in calories.

Supplies critical nutrients.

Lime Juice:
High in vitamin C.

Contributes a zesty, bright taste.

Tomatoes:
Full of antioxidants.

Make the dish shine with sweetness.

Avocado:
Nutritious lipids and wholesome fiber.

Luxurious mouthfeel and intense flavor.

Jalapeño Pepper:
Offers warmth and zest.

Contains capsaicin, which gives the metabolism a boost.

Ingredient Quantities

• 1 pound raw shrimp, peeled and deveined
• 1 cup lime juice (about 8 limes)
• 2 medium tomatoes, diced
• 1 small white onion, finely chopped
• 1/2 cup ketchup
• 1/2 cup clam juice or seafood stock
• 1/4 cup chopped fresh cilantro
• 1 small avocado, diced
• 2 green onions, sliced
• 1 jalapeño pepper, finely chopped
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Tortilla chips or saltine crackers, for serving
• Lime wedges, for garnish

Instructions

1. Start with the shrimp. In a medium bowl, mix the peeled and deveined shrimp with 3/4 cup of lime juice. Make sure to cover the bowl, and put it in the refrigerator—this is crucial. One reason is that the lime juice needs to be very cold to ensure that the shrimp ‘cook’ properly. The other is simply that you shouldn’t have a bowl of shrimp and lime juice sitting on your counter at room temperature. For this same reason, you will also want to cover the bowl. After refrigerating for about 30 minutes, you will have shrimp that are plump, tender, and completely opaque.

2. As the shrimp marinates, dice the tomatoes; chop the onion, green onions, and jalapeño; and prepare the cilantro and avocado.

3. When the shrimp are prepared, drain them and toss the lime juice in which they marinated. Put the shrimp aside.

4. Mix in a large bowl the diced tomatoes, chopped white onion, sliced green onions, and chopped jalapeño pepper.

5. Incorporate the other 1/4 cup of lime juice, along with ketchup and the clam juice or seafood stock, into the tomato mixture. Stir well to ensure uniform consistency and flavor integration throughout the entire mixture.

6. Add salt and freshly ground black pepper to taste.

7. Carefully incorporate the shrimp, avocado, and minced cilantro into the premade concoction.

8. To let the flavors meld, cover the bowl and chill in the refrigerator for at least 30 minutes.

9. Serve the Campechana Mexican Shrimp Cocktail in individual bowls or glasses, garnished with lime wedges.

10. Serve with tortilla chips or saltine crackers for a refreshing dip. Your cocktail is now ready to enjoy!

Equipment Needed

1. Medium bowl
2. Large bowl
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Spoon or spatula for stirring
8. Refrigerator
9. Plastic wrap or lid for covering bowls
10. Serving bowls or glasses

FAQ

• Can I use pre-cooked shrimp for this recipe?Certainly! Using shrimp that has already been cooked is perfectly fine. If that’s the route you’re taking, you can go ahead and mix the shrimp with the remaining ingredients without including the step that has the shrimp marinating in freshly squeezed lime juice.
• What can I use as a substitute for clam juice or seafood stock?Use vegetable stock or even water as a substitute; however, clam juice boosts the seafood flavor.
• How spicy is this cocktail?The heat from the combination depends on the spices. You can make it milder by removing the seeds or add the pimientos to turn up the heat.
• Can I prepare this dish ahead of time?Certainly! It is possible to make this a day ahead. Just keep it cold, and add the avocado right before you serve it.
• Is it necessary to use fresh lime juice?For the best taste, fresh lime juice is recommended; however, in a pinch, you can use bottled lime juice.
• How long should the shrimp marinate in lime juice?For optimal results, allow the shrimp to marinate for approximately 30 minutes to 1 hour so that the lime juice can “cook” it.
• What other garnishes can I use besides lime wedges?Sliced jalapeños, extra cilantro, or a sprinkle of chili powder can also be used to garnish your dish for enhanced flavor and presentation.

Substitutions and Variations

1 pound of raw shrimp—their shells and veins removed. For a different seafood twist, substitute 1 pound of cooked crab meat or cooked lobster.
1 cup lime juice (about 8 limes): For a slightly different citrus flavor, substitute with lemon juice.
1 small white onion, finely chopped: Use red onion instead for a milder, slightly sweet taste.
1/2 cup clam or seafood juice: Substitute with vegetable juice for a lighter, vegetarian version.
One jalapeño pepper, finely chopped: for a spicier kick, substitute serrano pepper; for a milder version, omit entirely.