Mexican Shrimp Cocktail

Summertime meals have to be two things in my household: refreshing and flavorful. Summer in New York City (and its unforgiving humidity) has me and my family constantly reaching for cold meals, which oftentimes are a variety of ceviches like this easy shrimp ceviche. An all-time family favorite is Mexican shrimp cocktail, or coctel de camaron. Think of it as ceviche’s long-lost primo (cousin). This classic dish has a variety of similar bright flavors and is often found in Sonora and Sinaloa, where it makes an appearance during the blazing summer because its delicious bite will make one forget how hot it is outside. 

This pretty red dish gets its signature color from the variety of tomato products and its fresh shrimp stock. The flavorful stock boosts the tomato base, layering shrimp flavor in every bite. There’s also an unexpected touch of sweetness from the ketchup and some spice from the jalapeños to contrast the creaminess from the avocado. This make-ahead dish is vibrant, flavorful, and perfect for any summertime afternoon; it will instantly put a smile on your face with just one bite or two.

• Packed with flavor. With rich tomato flavor, crisp cucumber, succulent shrimp, and creamy avocado, it’s perfect paired with your favorite hot sauce and some tostadas for crunch. 
• Delightfully refreshing. Diced veggies add a complexity of flavors while maintaining a fresh and flavorful bite. The best part is that it’s served cold. 

• Original V8 Vegetable juice: It’s packed with flavor, which makes for a delicious savory base.
• Ketchup: Adds a touch of sweetness to intensify the tomato flavor.
• Maggi seasoning: Provides an umami, smoky, almost fermented flavor that enhances the overall dish.
• White onion: White onion has a slightly less pungent flavor, which complements and works with the tomato flavor. It’s the dynamic duo you didn’t know you needed. 

Cook the shrimp. Bring water, large white onion, garlic cloves, and kosher salt to a boil in a large pot on medium heat. Add raw extra-large unpeeled shrimp and cook until the shrimp are pink and just cooked through.

Remove shrimp to cool. Using a slotted spoon, transfer the shrimp to a large bowl and let cool until warm to touch. Reserve the cooking liquid.

Peel shrimp and make stock. Peel the shrimp but keep the tails on; add the shells to the cooking liquid. Return the cooking liquid to a boil, then cook over medium heat for 5 minutes. Strain and let cool to room temperature.

Make the cocktail base. Finely dice the remaining white onion and place in a large bowl. Stir in V8 Vegetable Juice, ketchup, diced large cucumber, large tomato, coarsely chopped fresh cilantro, diced medium jalapeños, lemon juice, and Maggi seasoning.

Combine ingredients, chill, and serve. Stir in the reserved shrimp and cooled shrimp stock. Taste and season with more kosher salt and black pepper as needed. Refrigerate and serve with Mexican hot sauce, diced avocados, tostadas, or Saltine crackers if desired.

• Cooked shrimp can be used instead of raw, unpeeled tail-on shrimp. There may be a slight change in the overall flavor, but it makes for an easy shortcut if you’re in a time crunch.
• Maggi seasoning can be replaced with Worcestershire sauce — especially if it already exists in your pantry.

The shrimp cocktail can be made up to 24 hours ahead of time, but the vegetables will lose some of their crunch. Refrigerate leftovers in an airtight container for up to 2 days.