Mexican Shrimp Cocktail
Ingredients
- 1 pound medium shrimp, peeled, deveined, tails removed and cooked
- ⅓ cup Spanish onion, chopped
- ¼ cup lime juice, freshly squeezed
- 1 cup cucumber, peeled and diced
- ½ cup celery, chopped
- 1 jalapeño, seeded and minced
- 2 tsp. salt
- 2 tsp. ground black pepper
- 1-½ cups Clamato juice, chilled
- 1 bunch fresh cilantro, stems discarded and leaves chopped
- 2 tbsp. hot pepper sauce, your choice
- 2 avocados, peeled, pitted, and chopped
Instructions
- Chop the shrimp into bite-sized pieces.
- In a small bowl, mix onion with lime juice; allow to stand for 10 minutes.
- In a large bowl, combine the shrimp, cucumber, celery, jalapeño, salt and pepper; mix well to combine.
- In a separate bowl, whisk Clamato juice, cilantro and hot pepper sauce; stir dressing into shrimp mixture.
- Gently fold in avocados; stir in onion mixture.
- Place in an airtight container; chill in the refrigerator for at least 1 hour to let the flavors meld.