Mexican Shrimp Cocktail

This also makes a great salad. Just add chopped romaine lettuce.

Course Appetizer
Cuisine Mexican
Author New School of Cooking


  • 1 pound shrimp
  • 1 tomato peeled, seeded and chopped
  • 1 teaspoon coarse salt
  • 1/3 cup lime juice
  • 1/2 small red onion sliced
  • 1 small garlic clove finely chopped
  • 1/2 jalapeno chile seeded and finely chopped
  • 1/2 red bell pepper roasted, skinned and cut into julienne
  • 1 tablespoon canned chipotle chile drained and chopped
  • 1/3 cup extra virgin olive oil
  • leaves from 6 cilantro sprigs chopped
  • 1 ripe avocado peeled, pitted and cut into 1/2 inch cubes


  1. Bring about 5 cups of water to a boil in a pot. Submerge the shrimp in the boiling water for 30 seconds, quickly remove with a slotted spoon and let cool. Peel and devein the shrimp.
  2. Toss the tomato chunks in coarse salt and drain in a colander for 30 minutes.
  3. At least 1 hour before serving, toss together the shrimp and the rest of the ingredients except the avocado. Season with salt and pepper and toss gently. Refrigerate for at least 1 hour, and up to 6 hours until ready to serve.
  4. Stir in the avocado and serve.