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Coktel de camarones = chilled shrimp cocktail.
Campechana is served warm.

This Mexican classic is so very easy to make. Please, don't just dump a bunch of frozen shrimp in tomato ketchup. That is a disaster compared to the real thing.

Recipes on the internet vary somewhat in ingredients. Nearly every one of them says to serve this chilled. Mazatlan street vendors serve this warm, and that is how I prefer it.

This recipe was made in part with pureed tomatoes instead of ketchup to make it less sweet. Parsley is a good substitute if cilantro is too sharp to your liking. 

Pic2: look again, you're right ...
Pic3: ... a deeper glass would be soooo much better ...

• Chop the tomatoes, cucumber, onion, celery and cilantro in small pieces.
• Optional:
  • Remove the seeds and white veins  from the jalapeño to (marginally) reduce its heat.
• Chop the jalapeño very fine.
• Pour the ketchup, tomato paste and clam juice in a saucepan.
• Stir in the chopped vegetables and the shrimp. Add the jalapeño
• Optional:
  • Add hot pepper sauce for even more heat.
  • I also added 2 cups of seafood stock/shrimp bouillon to reduce thickness.
• Add S&P to taste.
  I used 2 tsp. salt and 2 tbsp. ground black pepper.
• Stir and rest the mix for 15 minutes.
• Taste again and adjust S&P if desired.
• Warm up and maintain the temperature at 170 ºF for 15 minutes.
• Stir occasionally. Do not boil.
• Peel, pit and chop the avocados.
• Divide the avocado over 4 bowl glasses.
• Scoop shrimp and vegetables on the avocado.
• Reserve 16 large shrimp.
• Add liquid as desired.
• Hang four of the jumbo shrimp on the edge of the glass.
• Serve immediately.
• I prefer to serve the lime juice separately, so each guest can add it to their preference.

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