Dave and I have a football tradition that isn’t of the usual chili, nachos, chicken wings variety. We make Mexican Shrimp Cocktail instead! This is like ceviche that they sometimes serve at Mexican restaurants but without the disgusting raw ‘stuff’. It is served with chips, tostada shells or saltines (weird, huh?). Squeeze a little lime juice and a drop or two of Tapatia? Heaven. And healthy. What else can you ask for?
Kim’s Mexican Shrimp Cocktail
1 pound cooked shrimp, peeled, deveined and chopped into thirds (the cooked shrimp from Costco is AWESOME)
1 tablespoon minced garlic
Chopped red onion – I use approx. 1/2 of a large one, and I chop it pretty small
1 Cucumber, seeded and chopped small
1 cups Clamato (more or less depending on how ‘saucy’ you like it)
1/4 cup fresh lime juice (DON’T buy that crap in a bottle)
1 tsp hot pepper sauce (like Tabasco, etc.)
Cilantro, as much or little as you like
1 ripe avocado, peeled, pitted and chopped
Salt and pepper to taste
1/4 cup prepared horseradish (optional)
Place shrimp in large bowl. Sitr in garlic, onion and cilantro. Mix in Clamato, ketchup, lime juice, hot pepper sauce and horseradish (if using). Season with salt. Cover and refrigerate 2-3 hours. Add chopped avocado and stir right before serving.
Serve with tostada shells, saltine crackers or tortilla chips. Also include lime wedges and Tapatio for folks to use as desired.