The shrimp cocktail I grew up with in Ohio was reserved for special occasions. It was served in a chilled martini glass filled with crushed ice crowned with a dollop of horseradish and lemon juice-infused ketchup, the shrimp dangling around the rim. I loved it! My recipe for Sonoran-style Mexican shrimp cocktail (coctel de camarones) is a more casual affair, but just as festive. Made with Bloody Mary mix, cucumber, avocado, red onion and hot sauce layered in the kind of glass used for ice cream sundaes along with a long spoon. This recipe is from my cookbook, Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.
Easy Sonoran-Style Mexican shrimp cocktail recipe (Coctel de Camarones) made with Bloody Mary mix, cucumber, avocado, red onion and hot sauce. Ready in 5 minutes.
Ingredients
- ½ pound medium sized peeled & cooked shrimp
- ¾ cup Bloody Mary Mix. I love Trader Joe's version it works perfectly with this recipe.
- ¼ cup chopped cucumber
- 2 tablespoons chopped white or red onion
- ½ of an avocado roughly chopped
- Mexican hot sauce to taste a few of my favorites are Castillo, Salsa Huichol and Guacamaya
- 1 tablespoon chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice
- Salt and pepper to taste
- lime wedges to garnish
Instructions
- Layer the cucumber, onion cilantro and shrimp into sundae dishes or large glasses. Pour in the Bloody Mary mix to fill. Top with avocado, and more cucumber. Makes 2.
Notes
What is coctel de camaron? Coctel de camaron is a Mexican shrimp cocktail served in a tall glass with a tomato-based sauce, fresh vegetables, avocado, and hot sauce. It's a popular street food and seafood restaurant staple throughout Mexico and the Sonoran borderlands. Unlike American shrimp cocktail, it's saucy and spoonable rather than chilled and dipped.
What is the difference between coctel de camaron and ceviche? Both are cold Mexican seafood dishes, but they differ in preparation and texture. Coctel de camaron uses already-cooked shrimp in a tomato-based sauce. Ceviche uses raw seafood that citrus juice cures. Coctel is saucier and more like a cold soup you eat with a spoon. Ceviche is tangier, firmer, and more citrus-forward. Try Jackie's Sonoran shrimp ceviche tostadas for a great side-by-side comparison.
Why use Bloody Mary mix in coctel de camaron? Bloody Mary mix is the shortcut that actually works. A good mix already contains tomato, horseradish, Worcestershire, lemon, and spice — the same building blocks as a from-scratch coctel sauce. Using it cuts prep time to about 5 minutes without sacrificing flavor. Trader Joe's Bloody Mary mix works particularly well in this recipe.
What hot sauce is best for coctel de camaron? Use a Mexican hot sauce rather than an American-style brand. Castillo, Salsa Huichol, and Guacamaya are all excellent choices. Mexican hot sauces have a more chile-forward, less vinegary flavor profile that pairs naturally with the tomato base and fresh seafood. Find them at Latino grocery stores or well-stocked supermarkets.
What do you serve with coctel de camaron? Saltine crackers are the traditional accompaniment - perfect for scooping. Corn tostadas are also excellent and add a satisfying crunch. Serve with extra lime wedges and hot sauce on the side.
Can I make coctel de camaron ahead of time? You can assemble most of it up to 30 minutes ahead and keep it chilled. Add the avocado right before serving to prevent browning. The Bloody Mary mix base actually improves slightly as it sits and the flavors meld.
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