Best Mexican Style Seafood Cocktail W Shrimp Or Crab Recipes

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AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)



Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories     Appetizers and Snacks     Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

  • Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
  • Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)



Campechana Extra (Mexican Seafood Cocktail) image

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Provided by Levi Goode

Categories     Seafood     Shellfish     Shrimp     Crab     Avocado     Chile Pepper     Tomato     Olive     Cilantro     Appetizer     Summer     Lime Juice     Salsa

Yield 4-6 appetizer servings

Number Of Ingredients 18

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1-2 jalapeños, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato-clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

Steps:

  • Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
  • Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
  • Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
  • Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
  • Do Ahead
  • Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
  • This recipe and headnote have been updated as a part of our archive repair project.

MEXICAN SEAFOOD COCKTAIL



Mexican Seafood Cocktail image

Given a choice, I'd really rather be eating a Mexican cóctel de mariscos, a tall glass filled with seafood and topped up with an extraordinary tomato salsa spiked with jalapeños and serranos, chopped onion and fresh lime juice. Whenever my travels in Mexico take me to coastal regions, I always stop by at least one beach restaurant to indulge in this stellar concoction. It is known there, aptly, as vuelve a la vida, or "return to life," whether for a diner in need of restoration or as a morning-after hangover cure.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 medium tomatoes, about 1 pound
2 jalapeño chiles
Salt
Pinch of pimentón or chipotle chile powder
12 littleneck clams, scrubbed
1 pound mussels, scrubbed
8 large shrimp, shell-on
1/2 pound squid, sliced in thin rings
Juice of 2 limes, plus 4 lime wedges for serving
1/4 pound cooked crab meat
1/4 cup finely chopped white onion
4 scallions, slivered
1 serrano chile, thinly sliced
2 tablespoons roughly chopped cilantro

Steps:

  • Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
  • Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
  • Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
  • Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
  • Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 940 milligrams, Sugar 4 grams, TransFat 0 grams

MEXICAN SEAFOOD COCKTAIL



Mexican Seafood Cocktail image

Categories     Salad     Shellfish     Tomato     Vegetable     Appetizer     No-Cook     Quick & Easy     Cinco de Mayo     Seafood     Crab     Avocado     Healthy     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients 11

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
Accompaniment: oyster crackers or saltines (optional)

Steps:

  • Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

MEXICAN SEAFOOD COCKTAIL



Mexican Seafood Cocktail image

Make and share this Mexican Seafood Cocktail recipe from Food.com.

Provided by chia2160

Categories     Mexican

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chilled Clamato juice (or 1 cup tomato juice and 1/2 cup bottled clam juice)
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce, such as Tabasco sauce
1 teaspoon salt
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe california avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat, picked over (1 cup)
1/4 lb cooked baby shrimp
tortilla chips (optional)

Steps:

  • Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6-or 8-ounce glasses or cups.

Nutrition Facts : Calories 152.3, Fat 5.7, SaturatedFat 0.9, Cholesterol 66.3, Sodium 894.6, Carbohydrate 14.2, Fiber 2.8, Sugar 5.3, Protein 12.2

MEXICAN-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 4

Number Of Ingredients 13

1 cup clam juice
¼ teaspoon dried oregano
1 pound large shrimp, peeled and deveined
1 ¼ cups peeled, seeded, diced ripe tomatoes
1 cup diced English cucumber
½ cup diced celery
½ cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
½ cup ketchup
2 limes, juiced
2 tablespoons freshly chopped cilantro, plus more for garnish
Mexican-style hot sauce, to taste
1 large Hass avocado, cubed

Steps:

  • Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
  • Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
  • Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
  • If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 22.8 g, Cholesterol 174.4 mg, Fat 11.7 g, Fiber 7.6 g, Protein 22.2 g, SaturatedFat 1.8 g, Sodium 690 mg, Sugar 11 g

ORIGINAL MEXICAN SHRIMP COCKTAIL



Original Mexican Shrimp Cocktail image

Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!

Provided by JeffnJamie

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 12

4 roma (plum) tomatoes, diced
1 cup sweet onion (such as Vidalia®), diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepared salsa
3 tablespoons chopped fresh cilantro
2 tablespoons prepared salsa verde
2 teaspoons lime juice
2 teaspoons hot pepper sauce (such as Tapatio®)
1 clove garlic, minced
1 pound frozen cooked shrimp - thawed, peeled, and deveined
2 ripe avocados - peeled, pitted, and cubed

Steps:

  • Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g

MEXICAN-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

  • Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
  • For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
  • Garnish with lime and serve with tostadas, chips, or saltine crackers.

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)



Mexican Seafood Cocktail (Campechana) image

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

Provided by Manami

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup fresh lime juice
1/3 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup chopped cilantro leaf
1/4 cup chopped green olives
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat leaf parsley
1/4 cup Clamato juice (tomato clam cocktail)
1/4 cup seeded and chopped fresh tomato
1 tablespoon chopped fresh oregano
2 teaspoons Tabasco sauce
2 roasted anaheim chilies, peeled, seeded, chopped
1 garlic clove, finely chopped
1 serrano chili, finely chopped
kosher salt, to taste
1/2 lb cooked and peeled medium shrimp
1/2 lb lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Steps:

  • Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
  • Fold in shrimp, crab, and avocado.
  • Serve with tortilla chips.

Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2

MEXICAN SEAFOOD COCKTAIL



Mexican seafood cocktail image

Make this classic starter from Mexico's Pacific coast. Prawns and scallops are used here, but any seafood or fish will work well

Provided by Edson Diaz-Fuentes

Categories     Starter

Time 25m

Number Of Ingredients 12

300g cooked prawns
200g raw scallops (you can cook them, if preferred)
20g tomato ketchup
1 tsp Tabasco sauce (add more if you like)
1 tsp Worcestershire sauce
50ml tomato juice
25ml lime juice
50ml orange juice
1 ripe avocado , diced
a few coriander sprigs, chopped
coriander cress , or micro coriander (optional)
corn tortillas or crackers

Steps:

  • Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn't go mushy.
  • Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.

Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

MEXICAN-STYLE SEAFOOD COCKTAIL W/ SHRIMP OR CRAB



Mexican-Style Seafood Cocktail w/ Shrimp Or Crab image

Great ingredients and flavors go into this Mexican-style cocktail. Love the addition of the avocado.

Provided by Daily Inspiration S

Categories     Seafood Appetizers

Time 20m

Number Of Ingredients 10

1 lb shrimp, deveined and cooked (can substitute or add crab)
2-3 roma tomatoes, seeded and diced small
1 small red onion, finely chopped
1 clove garlic, minced
1-2 jalapenos, seeded and finely diced
1/4 bunch cilantro (leaves only), chopped
1-2 limes, juiced
1/4 can(s) seafood cocktail sauce with horseradish
4 avocados, diced
salt & pepper to taste

Steps:

  • 1. Mix shrimp and all other ingredients with the exception of the avocado.
  • 2. Let mixture set for 1-2 hours. Then add diced avocado and toss gently.
  • 3. Refrigerate until ready to serve. Service with tortilla chips

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