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Ingredients
Scale
- 1/3 cup chopped red or white onion
- 1/4 cup lime juice or more to taste
- 1 pound cooked medium shrimp peeled and deveined
- 3 roma tomatoes seeded and chopped
- 1 cucumber peeled and finely diced
- 1 large stalk of celery finely diced
- 1 jalapeno seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ½ cups clamato juice chilled
- 3/4 cup ketchup chilled
- 1 bunch cilantro stems removed and leaves chopped (reserve some whole leaves for garnish)
- 1–2 tablespoons mexican hot sauce such as cholula or tapatio
- 2 avocados diced
Instructions
- In a small bowl, combine the chopped onion and lime juice. Allow to marinate for 10 to 15 minutes.
- In a large bowl, gently mix the cooked shrimp, chopped tomatoes, diced cucumber, diced celery, minced jalapeño, chopped cilantro, salt, and black pepper until well combined. Add the marinated onion and lime juice and stir.
- In another bowl, whisk together the chilled Clamato juice, ketchup, and hot sauce. Pour this mixture over the shrimp and vegetables, and stir gently to coat everything evenly.
- Carefully fold in the diced avocados to maintain their shape.
- Cover the mixture and refrigerate for 1 to 2 hours before serving. Present in cocktail or margarita glasses, garnished with lime wedges and reserved cilantro leaves.
Notes
Adjust lime juice based on personal preference for acidity.
For added heat, increase the amount of jalapeño or hot sauce used.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Main Dishes
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 200mg