Mexican Shrimp Cocktail
Ingredients
- 1 pound medium shrimp peeled
- 1 cup Ketchup
- 3/4 cup freshly squeezed lime juice
- 1.5 Tbsp. Worcestershire sauce
- 2 tsp. soy sauce
- 1 Tbsp. olive oil
- 1/4 cup finely chopped white onion
- 1 jalapeño or serrano chile finely chopped or to taste
- 1/2 cup pimiento-stuffed olives coarsely chopped
- 1/2 cup ripe tomato seeded and chopped
- 2 Tbsp. cilantro leaves chopped
- 1 tsp. dried oregano preferably Mexican or 1/4 teaspoon finely chopped fresh
- 1/4 teaspoon kosher or coarse sea salt or to taste
- 1/8 tsp. fresh ground black pepper
- 1 ripe Mexican avocado halved pitted, meat scooped out and cubed
- Tortilla chips store-bought or homemade or saltines
Instructions
- Bring a large pot of water to a rolling boil over high heat, add salt as if you were salting the water to cook pasta. Add the shrimp and cook for 1 minute, until the shrimp are fully cooked through and are slightly firm. Immediately drain the shrimp and let cool.
- In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, soy sauce and olive oil. If using large shrimp, cut into bite sized pieces and add into Ketchup mixture. If using small popcorn style shrimp, add them as is to and toss to combine. Add the onion, chile, olives, tomato, cilantro, oregano, salt and pepper, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.
- When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.