A coastal Mexican seafood cocktail popular in Veracruz and Baja California, served as a savory tomato-based broth quite distinct from the American-style cocktail, per regional records.
Cold, snappy shrimp burst with brine against a tangy, tomato-bright broth lit up with lime and chile. Cool avocado and crunchy onion add richness and bite, while a tostada brings the salty crunch.
Briefly poaching and shocking the shrimp in ice water sets a firm, snappy texture and stops them overcooking. Chilling the assembled cocktail lets the lime, tomato, and aromatics marry into a balanced sweet-tart-savory broth.
Variations
with Clamato, Veracruz-style, campechana (mixed seafood), with octopus or oysters added
On the Palate
Where Cóctel de Camarón sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 16 min
Poach the shrimp in salted water just until pink, then plunge into ice water.
Watch outPull the shrimp the instant they turn pink and curl, then straight into ice water — a few seconds over and they go rubbery; the shock sets them firm and snappy.
- 26 min
Peel and devein the cooled shrimp, reserving a little poaching liquid.
- 38 min
Finely dice the onion, tomato, and cilantro.
- 44 min
Mix tomato juice, ketchup, lime juice, and a splash of the shrimp liquid into a sauce.
- 53 min
Stir the shrimp and chopped vegetables into the sauce.
- 62 min
Season with hot sauce, salt, and a little Tajin.
- 730 min
Chill the cocktail thoroughly so the flavors meld.
Watch outChill it thoroughly before serving — cold is when the lime, tomato and aromatics marry into that balanced sweet-tart broth; served warm it tastes sharp and disjointed.
- 84 min
Spoon into tall glasses, top with avocado, and serve with tostadas and lime.
