Mexican-style shrimp cocktail

Peruvian recipes





Ingredients Preparation Share


  • 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


  • 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.

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