I added this Mexican version of shrimp cocktail to the menu after a client requested a shrimp dish for a Fiesta theme event. It is typically served as an individual portion, chilled in a glass or bowl with tortilla chips on the side. However, it also makes a beautiful centerpiece for an appetizer table.
Cabo Shrimp Cocktail is made with cooked shrimp, tomatoes, cucumbers, onions, and has a spicy kick. The avocado adds a creamy richness. Unlike traditional shrimp cocktail, which is made with a heavier horseradish-tomato sauce, this version is lighter and goes perfectly with summer. The dish is said to have originated in the Mexican city of Cabo San Lucas. Honestly, the flavors outside of the shrimp remind me of the fresh cold Spanish soup called gazpacho.
I use already cooked shrimp, but you can make your own. Cook them until they are pink and tender. I like to serve additional vegetables, pepper flakes, lime wedges, and avocado as garnishes around the serving bowl, so guests can add more to their plates. This style is much like how some serve gazpacho in Spain. Cabo Shrimp Cocktail is served chilled, which makes it a perfect summer meal.
Cabo Shrimp Cocktail
This perfect warm weather opener is a variation on the classic shrimp cocktail. This ceviche style Mexican version makes the most of the seasonal produce as the base for a zesty appetizer. The chilled cooked shrimp makes preparation easy. Serve in individual stemmed tulip champagne glasses or a large pedestal bowl to serve on a buffet and garnish with limes.
Makes 25 servings
2 pounds medium shrimp precooked and peeled
16 ounces spicy Mexican tomato sauce
½ cucumber cut and diced
2 large fresh tomatoes seeded and diced
1 stalk celery chopped
½ large red onion diced
½ red bell pepper chopped
½ teaspoon red pepper flakes
1 teaspoon capers (optional)
½ cup cilantro chopped
3 cloves garlic chopped
¼ cup olive oil
¼ cup fresh lime juice
2 avocados
1 lime sliced garnish
Mix all prepared vegetables into a large bowl with lime juice, cilantro, oil, red pepper, and tomato sauce. Salt and pepper to taste. Chill.
Just before serving, add shrimp and move to a serving bowl. Peel and dice avocado into one inch cubes and add to top.
Garnish with a fresh sliced lime.