seafood cocktail

various dates

Please, don't just dump a bunch of frozen shrimp in tomato ketchup. That is a disaster compared to the real thing.

A. campechana / coktel de camarones


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

This Mexican classic is so very easy to make. 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. 


This is what you need for 4 servings:

  • 1 lb. small shrimp, tail off
  • 1 lb. jumbo shrimp, tail on
  • 4 roma tomatoes
  • 1 cucumber
  • 1 medium onion
  • 1 celery stalk
  • 1 jalapeño pepper
  • 1 bunch of cilantro or parsley
  • 2 avocados
  • ½ cup tomato ketchup
  • 1 small can tomato paste
  • 1 bottle clam juice / 1 cup clamato
    OR 1 pint shrimp stock/bouillon
  • 10 limes (1 cup juice)
  • S&P
  • hot pepper sauce
Pic1: coktel de camarones
Pic2: look again, you're right ...
Pic3: ... a deeper glass would be soooo much better ...



B. mixed seafood cocktail


This is very similar to the above recipe, but this is mixed seafood served with Pico de Gallo instead of  shrimp in a tomato vegetable stew. Try them both, see which you like best. :-)


This is what you need for 4 servings:

  •  1 lb. jumbo shrimp
  • 1 lb. seafood mix with clams, mussels, squid, octopus
  • 2 cups pureed tomatoes
  • up to 2 cups seafood stock
    e.g. oyster juice or crab stock. shrimp bouillon
  • 1 cup Pico de Gallo
  • S&P, seasoning
  • ketchup
Pic4: seafood cocktail



Pic5: pico de gallo
Pic6: sauce
Pic7: add seafood


Pic8: seafood, pico de gallo, ketchup
Pic9: add broth
Pic10:  mix gently