Yucatecan shrimp cocktail
In Mexico, it’s not unusual to make a coctel de camarones using an orange-flavoured soft drink. However, for a less sweet version, we’ve opted instead to use freshly squeezed orange juice.
- 1 lb cooked, shelled shrimp
- Juice of 2 oranges
- Juice of 2 limes
- 1 tsp orange zest, grated
- ½ cup ketchup
- 1 habanero chile dry OR fresh
- 1 medium onion, chopped
- 1 medium tomato, chopped
- ½ cup cilantro, chopped
- 1 large avocado
- Orange wedges to garnish (opt.)
Place the shrimp in a bowl with the orange and lime juice, as well as the orange zest, ketchup, chile and onion. Mix well, then incorporate half the cilantro.
Dice the avocado and place at the bottom of four cocktail glasses.
Using a spoon, place the shrimp cocktail on top.
Garnish with the remaining cilantro and an orange wedge.