Mexican San Juan De Ulua Shrimp or Oyster Cocktail
Experience the vibrant flavors of coastal Mexico with this authentic Mexican San Juan De Ulua Shrimp or Oyster Cocktail recipe—an irresistible fusion of fresh seafood, zesty lime juice, and a rich tomato-based sauce. Perfectly poached shrimp or tender oysters are folded into a refreshing medley of diced avocado, cucumber, tomatoes, and aromatic cilantro, all brought to life with a hint of spicy hot sauce and silky olive oil. This easy-to-prepare seafood cocktail is served chilled, making it an ideal appetizer or light meal for any summer gathering. Pair it with crisp corn tostadas or saltine crackers for the perfect crunchy complement, and garnish with lime wedges for an extra burst of freshness. Ready in just 25 minutes, this Mexican delicacy showcases bold, refreshing flavors in every bite! Keywords: Mexican shrimp cocktail, oyster cocktail recipe, seafood appetizer, coastal Mexican recipes, spicy lime seafood cocktail.
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Recipe Information
Ingredients
- 500 grams shrimp, peeled and deveined (or fresh oysters, shucked)
- 1 liter water
- 1 teaspoon salt
- 0.5 cup lime juice, freshly squeezed
- 1 cup tomato juice
- 0.5 cup ketchup
- 1 tablespoon hot sauce (e.g., Tabasco or Valentina)
- 1 medium onion, finely diced
- 2 medium tomato, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 medium cucumber, peeled and finely diced
- 1 medium avocado, diced
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- to taste salt, to taste
- optional corn tostadas or saltine crackers, for serving
- optional extra lime wedges, for garnish
Instructions
Bring 1 liter of water to a boil in a medium-sized pot. Add 1 teaspoon of salt.
If using shrimp, add them to the boiling water and cook for 2-3 minutes, or until pink and opaque. If using oysters, gently poach them for 1-2 minutes until firmed but still tender. Drain and transfer the cooked seafood to an ice bath to stop cooking. Set aside.
In a large mixing bowl, combine the lime juice, tomato juice, ketchup, and hot sauce, mixing thoroughly.
Add the diced onion, chopped tomatoes, cucumber, and cilantro to the mixture. Stir well to combine.
Drizzle in the olive oil and season with black pepper and additional salt to taste. Adjust the level of hot sauce based on preferred spice.
Fold in the cooked shrimp (or oysters) and diced avocado gently to avoid mashing the avocado.
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld together.
Serve chilled in individual glasses or bowls, garnished with extra lime wedges. Offer tostadas or saltine crackers on the side for scooping.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 6946 mg | 302% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 44.6 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3925 mg | 84% | |
*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.
