Chef Chuck Hughes shared with us this Mexican Shrimp Cocktail recipe from his new cookbook, Chuck’s Home Cooking. Inspired by Mexican seafood cocktails, his version adds cocktail sauce to thicken it up and give it a little extra sweetness and heat from the horseradish.
Mexican Shrimp Cocktail
Serves 6 to 8
Ingredients:
- 1 cup diced cucumber 1 cup diced red onion
- 1 cup diced seeded jalapeño pepper
- 1 cup diced celery
- 2 avocados, pitted, peeled, and diced
- 4 cups peeled Nordic shrimp Zest and juice of 3 limes
- ¾ cup chopped cilantro leaves 1 cup cocktail sauce
- 1 cup tomato juice
For serving
- Saltine crackers
- Tortilla chips
Directions:
- In a large bowl, combine the cucumber, red onions, jalapeños, celery, avocados, shrimp, lime zest and juice, cilantro, cocktail sauce, and tomato juice. Gently mix together.
- Spoon into cocktail glasses and serve with crackers and tortilla chips.
