2 tablespoons Mexican hot sauce (such as Tamazula)
1 tablespoon olive oil
1/4 teaspoon salt
How to Make It
Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.
Awesome! I added a tablespoon of Worcestershire like they do in Guatemala and it was sooooo good. Just like I remember. Next time I would definitely go with the other reviewers and add cubed fresh avocado just before serving, I just didn't have any this time. Yum yum yum.
That is not ceviche, coctel is a totally different recipe.
I bought frozen shrimp (2lb bag, peeled and devined) and added only 1/2 cup water. Then I didn't add the cucumbers, but add green onion and well as yellow onion and then some diced jalepenos fresh from my Dad's garden. It was yummy!
This is a must in my house! I was hospitalized for 3 months-this shrimp cocktail saved my life. I was having a terrible time keeping my nutrient consumption at a rate to help my healing. My husband would go to our local Mexican restaurant and bring me this cocktail--every day! I know this helped to save my life! I was thrilled to see this recipe on Cooking Light and have made it for 3-4 years. Thank you for giving me my "shrimp cocktail"--and avocado is a must!
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