Mexican Shrimp Lime Bowl (Print Version)
# Ingredients:
→ Seafood
01 -
2 pounds peeled, deveined shrimp that’s already cooked
→ Fresh Produce
02 -
1 cucumber, diced after peeling
03 -
2 avocados, cut into small cubes
04 -
1 cup tomatoes, chopped into small chunks
05 -
1/4 cup cilantro, freshly chopped
06 -
1 jalapeño pepper, minced and seeds removed
07 -
1/2 cup lime juice squeezed fresh
08 -
1/2 cup onion, finely chopped
→ Sauces & Seasonings
09 -
1 tablespoon of any hot sauce you like
10 -
1 cup clam and tomato juice mix (like Clamato)
11 -
A pinch or two of salt and pepper
12 -
1/4 cup ketchup or similar
→ For Serving
13 -
Tostadas or tortilla chips to eat with it
14 -
Lime slices on the side
15 -
Cilantro sprigs for decoration
# Instructions:
01 -
Mix the lime juice and onion pieces in a little bowl. Leave this alone for 10 minutes so the onions soften and their taste calms down.
02 -
In your big bowl, toss the shrimp, tomatoes, cucumber, jalapeño, and cilantro together. Add some salt and pepper, but only as much as you like.
03 -
Stir in the clam-tomato juice, the ketchup, and your hot sauce. Then, throw in the onions you soaked, along with the liquid they sat in. Gently mix it all until it looks even.
04 -
Right before putting it on the table, gently fold the avocado pieces in to keep them looking nice and chunky.
05 -
Pop it in the fridge for at least an hour so all the flavors can blend together. Serve chilled in bowls or glasses. Garnish with lime wedges and cilantro, and don’t forget some chips or tostadas on the side.
# Notes:
01 -
Called 'Coctel de Camarones' in Mexico, this dish is a coastal favorite.
02 -
To really bring out the taste, let the mix chill for at least an hour, but wait to add the avocados until just before eating.
03 -
Want it hotter? Toss in extra jalapeños or hot sauce—do it your way!