Shrimp Cocktail
Ingredients
Serves 4
- 125 ml (1/2 cup) and 30 ml (2 tbsp.) Fresh lime juice
- 1 pound fresh or frozen shrimp (21-25 shrimp)
- 1/2 onion (1/4 cup) chopped white onion
- 85 ml (1/3 cup) chopped fresh cilantro
- 125 ml (1/2 cup) of tequila cocktail sauce and lime Stonewall Kitchen
- 8 to 15 ml (1/2 to 1 tbsp.) Boukman habanero hot sauce and citrus
- 30 ml (. 2 tablespoons) of California extra virgin olive oil O
- 1 cup cucumber, peeled and diced
- 1 ripe avocado into cubes
- White Corn Chips bio Xochitle
- Salt
Preparation
- Bring to the boil 1 liter salted water with 2 tablespoons lime juice.
- Add shrimp, cover and bring back to the boil.
- Remove from heat, drain, cover again and leave to stand 10 minutes.
- Peel, devein and roughly chop the shrimp.
- Leave to cool in a bowl. Stir in lime juice, cover and refrigerate for about 30 minutes.
- Combine shrimp with remaining ingredients and salt to taste.
- Put back in the fridge until it is time to serve.
- Serve shrimp in martini glasses or colorful bowls.
- Garnish with coriander sprigs and lime slices.
- Pair with Xochitl organic white corn chips.