Mexican Shrimp Cocktail, or Ceviche, is quite different that American Shrimp Cocktail. The Mexican version is spicy and is more like a cold soup with pico de gallo as opposed the thick chili sauce or ketchup version we have here. Some people add in clam juice or sometimes even orange soda to their Mexican Shrimp Cocktail. The cocktail is traditionally served with Saltine crackers, which is my favorite dipping vessel for this. My version uses Clamato juice which is something that I learned from a Hispanic woman I work with. Clamato is like spicy V8 with a bit of clam juice in it.
My favorite place in the world to eat Mexican Shrimp Cocktail is at a restaurant in San Antonio called La Margarita. Theirs is actually called a Campechana Cocktail which also includes oysters. The restaurant is located in Market Square where there is always a vibrant atmosphere of fiestas going on and strolling mariachi singers. My husband and I love San Antonio so much that we want to end up there. And eat Mexican Shrimp Cocktails. But, for now, I'll have to make it myself.
You're going to need a sombrero before you make this because you'll eat so much you'll need a siesta.
MEXICAN SHRIMP COCKTAIL (CEVICHE)
12 ounces of shrimp, peeled and deveined
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic, minced
1 tomato, diced
3 T chopped red onion
2 T chopped fresh cilantro
1 serrano pepper (or 1-2 jalapenos), chopped
1 1/2 C Spicy Clamato juice (or Spicy V8)
1 avocado, diced
Cayenne (to taste)
1 green onion, sliced
Juice of 1 lime
Salt & pepper, to taste
Saltine crackers, for dipping
Bring a small pot of water to a boil. Add in the cumin, chili powder and garlic powder. Drop in the shrimp and cook for a couple of minutes until the shrimp is done and pink. Drain and cool.
Mix the remaining ingredients together (not the Saltine crackers) in a bowl and season with salt and pepper and cayenne to taste. Add in the shrimp and chill. Serve it with the Saltine crackers. This is even better the second day.