Mexican-style shrimp cocktail

Name: Mexican-style shrimp cocktail
Cook time: 25 min
Cuisine: Peruvian recipes
Ingredients: 1 - 2 lbs cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 shrimps); 0.75 cup of sliced whit onion; 0.5 cup of lemon juice; 1 package of Sazón Goya; 1 fresh jalapeño pepper, seeded and diced; 1 can of tomato sauce; 0.5 cup of ketchup; 0.5 cup clam juice; 2 teaspoon of GOYA Spicy Sauce; 1 teaspoon of Adobo with GOYA pepper; 4 slices of Avocado Hass in half; 0.25 cup of cucumber, diced; 0.25 cup of fresh coriander, finely chopped; 1 package of Tortilla Chips

Peruvian recipes

Seafood

Appetizer

Easy

25'

Ingredients Preparation Share

Ingredients

1 - 2 lbs cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 shrimps)
0.75 cup of sliced whit onion
0.5 cup of lemon juice
1 package of Sazón Goya
1 fresh jalapeño pepper, seeded and diced
1 can of tomato sauce
0.5 cup of ketchup
0.5 cup clam juice
2 teaspoon of GOYA Spicy Sauce
1 teaspoon of Adobo with GOYA pepper
4 slices of Avocado Hass in half
0.25 cup of cucumber, diced
0.25 cup of fresh coriander, finely chopped
1 package of Tortilla Chips

Preparation

Mix the shrimps, sliced onions, lime juice, Sazón, and fresh jalapeños. Refrigerate for 1 to 2 hours until al lis well chilled.
Stir together tomato sauce, ketchup, tomato clam juice, hot sauce and Adobo seasoning until blended; toss with shrimp mixture.
Divide mixture among 8 glasses. Top with avocados cucumber, and coriander. Serve with tortilla chips.

*Note: Alternatively, serve shrimp cocktail with tostadas or fried tortillas.