Original Mexican Shrimp Cocktail
Description
Shrimp with tomatoes, avocados, sweet onion, and cilantro bask in a zesty tomato salsa for an appetizer that looks beautiful served in a glass salad bowl.
Ingredients
•
4 roma (plum) tomatoes, diced
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1 cup sweet onion (such as Vidalia®), diced
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1/2 cup ketchup
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1/2 cup tomato and clam juice cocktail
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1/2 cup prepared salsa
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3 tablespoons chopped fresh cilantro
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2 tablespoons prepared salsa verde
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2 teaspoons lime juice
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2 teaspoons hot pepper sauce (such as Tapatio®)
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1 clove garlic, minced
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1 pound frozen cooked shrimp - thawed, peeled, and deveined
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2 ripe avocados - peeled, pitted, and cubed
Directions
1
Mix together 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 until well combined; cover the bowl and refrigerate until cold, about 1 hour.
2
Cut tails from shrimp, if present, and gently fold into chilled tomato mixture. Stir avocado into shrimp cocktail until incorporated.