Mexican-Style Shrimp Cocktail

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 servings
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1 pound Jumbo shrimp, peeled and deveined

1 cup ketchup

1 cup freshly-squeezed lime juice, plus 2 tbsp

1 tablespoon hot sauce, preferably Mexican (add more to taste)

2 tablespoons extra-virgin olive oil

1/3 cup chopped cilantro, plus several sprigs for garnish

1/2 medium white onion, chopped (about 1/2 cup)

1 cup jícama and/or cucumber, diced and peeled

1 avocado, peeled, pitted and cubed

Several lime slices for garnish

Tostadas, chips or saltine crackers for serving


  1. Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
  2. For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
  3. In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
  4. Garnish with lime and serve with tostadas, chips, or saltine crackers.