Mexican Cocktail Appetizer
Elevate your appetizer game with this vibrant and refreshing Mexican Cocktail Appetizer, a perfect fusion of zesty flavors and hearty textures. Juicy shrimp are quickly poached to perfection and tossed in a tangy-sweet blend of tomato juice, fresh lime, clam juice, and a hint of spicy hot sauce, creating a cocktail base that bursts with Mexican-inspired flair. Complemented by colorful add-ins like creamy avocado, crisp cucumber, diced Roma tomatoes, and a bright kick of jalapeño, every bite delivers a tantalizing mix of textures and tastes. This easy-to-make, crowd-pleasing dish is chilled to let the flavors meld beautifully and served alongside crispy tortilla chips, making it the ideal starter for parties, summer gatherings, or as a light, refreshing snack. Ready in just 25 minutes, this appetizer is the perfect way to impress your guests with bold, fresh flavors!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined, medium size)
- 2 cups Tomato juice
- 0.25 cup Fresh lime juice
- 1 cup Clam juice
- 0.5 cup Ketchup
- 1 tbsp Hot sauce (e.g., Cholula or Tabasco)
- 0.5 cup Red onion (finely chopped)
- 0.25 cup Cilantro (fresh, chopped)
- 1 Jalapeño (seeded and finely chopped)
- 1 Avocado (diced)
- 1 cup Cucumber (peeled, seeded, and diced)
- 2 Roma tomatoes (diced)
- 1 tbsp Olive oil
- 1 tsp Sea salt
- 0.5 tsp Cracked black pepper
- 1 bag Tortilla chips (for serving)
Instructions
Bring a medium pot of water to a boil and add a pinch of salt. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp with a slotted spoon, transfer to an ice bath to stop cooking, then drain and set aside.
In a large mixing bowl, combine tomato juice, fresh lime juice, clam juice, ketchup, hot sauce, olive oil, sea salt, and cracked black pepper. Mix well to create the cocktail base.
Chop the cooked shrimp into bite-sized pieces (reserve a few whole shrimp for garnishing, if desired) and add them to the bowl of cocktail base.
Stir in the red onion, cilantro, jalapeño, cucumber, Roma tomatoes, and diced avocado. Fold gently to ensure the avocado doesn’t mash.
Cover the bowl and refrigerate the cocktail for at least 30 minutes to allow the flavors to meld.
Before serving, taste and adjust seasoning with more lime juice, salt, or hot sauce if needed.
Serve the Mexican Cocktail Appetizer chilled in small glasses or bowls, garnished with a sprig of cilantro and a whole shrimp if reserved. Accompany with tortilla chips for dipping.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
