Mexican Shrimp Cocktail

We recently took a trip to the Baja region of Mexico and our first night at the resort we ordered a seafood cocktail not really knowing what to expect. What came to the table was a bowl of tangy, spicy marinated seafood which they served with saltine crackers and fresh tortilla chips. I was immediately hooked! This dish is kind of like ceviche, but with a richer tomato flavor. Serve this as an appetizer or as a light, protein-packed lunch!

1. Combine onion, lime juice, shrimp, tomato, cucumber, celery, jalapeño, salt and pepper in a large bowl.

2. Add tomato and clam juice cocktail, ketchup, cilantro and hot sauce and stir.

3. Add avocado and stir gently to combine. Cover the bowl and chill in the fridge for at least 2 hours.

4. Scoop shrimp cocktail into a serving bowl and serve saltines and tortilla chips alongside.

Mexican Shrimp Cocktail

Serves 6

All you need:

1 small yellow onion, finely chopped

Juice of 2 limes

8 oz. cooked peeled, deveined, tail-off shrimp, chopped into 1/2″ pieces

1 small tomato, chopped

1/2 cucumber, seeded and finely chopped

1 jalapeno, seeded and finely chopped

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup tomato and clam juice cocktail (Clamato)

1/2 cup ketchup

1/2 cup chopped cilantro leaves

2 tablespoons hot sauce

1 large or 2 small ripe avocados, peeled, pitted and diced small

All you do:

1. Combine onion, lime juice, shrimp, tomato, cucumber, jalapeno, salt and pepper in a large bowl.
2. Add tomato and clam juice cocktail, ketchup, cilantro and hot sauce and stir.
3. Add avocado and stir gently to combine. Cover the bowl and chill in the fridge for at least 2 hours.
4. Scoop the shrimp cocktail into a serving bowl and serve saltines and tortilla chips alongside.