Mexico is a deeply devout Catholic country, and people take religion very seriously. Holy Week is one of the most important religious celebrations, and it all starts with Lent, 40 days before Easter. Lent begins on Ash Wednesday and ends on Palm Sunday, and during this period of fasting - nowadays specifically on Fridays - people avoid eating meat. This is the time when people also give up eating certain favourite foods, as a way of penitence or internal purification.
Now, I am not a strict practicing Catholic, but I have always enjoyed traditions, and this tradition is one I can certainly get behind. Introducing fish and seafood into our diets is good and having a reason to do it at least once a week makes it easier for meal planning. It is also a great way to expand our culinary repertoire to include other kinds of dishes we may not normally make.
Even though it’s March, the weather is still pretty awful here in Ottawa, so making this bright and sunny Coctel de Camarones makes me feel happy. This cocktail is made in the style of Acapulco, though I have added a couple ingredients that make it a little more Baja or Tabasco. Though this recipe is made with shrimp, you can certainly add octopus, oysters or scallops.
Our main ingredient and the star of this show is of course, the shrimp. I love to use wild Argentinian pink shrimp because they are meaty, sweet and they almost taste a little bit like lobster, so it is worth it to seek them out. When I talk about this recipe, people cannot believe there is ketchup in a classic Mexican shrimp cocktail, but it is an essential ingredient. It provides that “sauciness” that we want, but make sure you don’t go too far to make it too sweet, as sweetness is not something we desire here. We also add bottled hot salsa to counteract that sweetness and add more spice. Adding Clamato makes it way more interesting, and I like a dash of Worcestershire sauce to give it umami. The rest of the ingredients are like a pico de gallo: diced tomato, jalapeño or serrano chile and onion (red or white, though I prefer red). A bit of cucumber adds extra crunch and absolutely essential is the creamy and luscious avocado. Season with salt, black pepper and lots of lime juice, and finish with chopped cilantro. Serve with a spoon and totopos, tostadas or saltine crackers.
Whether you’re following the rules of Lent and need a Friday recipe, or just to brighten up your day, try this recipe out! It will transport you to a sunny Mexican beach. Add a beer and a bit of music and you will feel happy!
Coctel de Camarones a la Mexicana Clásico
Classic Mexican Shrimp Cocktail
340g raw Wild Argentinian Pink Shrimp, thawed, peeled and deveined
1 Tbsp salt
1 large Roma tomato, diced 1/4”
1/4 cup minced red onion
1 Jalapeño or Serrano chile, minced (seeded if you want less heat)
1 cup diced Lebanese or English cucumber
1/3 cup ketchup
1/4 cup Clamato juice
1 Tbsp Extra Virgin Olive Oil
Juice of 1 lime or more to taste
2 Tbsp bottled hot salsa, such as Botanera, Cholula or Valentina, or more to taste
A few dashes Worcestershire sauce
Salt and pepper to taste
1 large ripe avocado, peeled and diced
3-4 Tbsp chopped cilantro
Corn Tortilla Chips, Tostadas or Saltine Crackers
In medium saucepan, heat 2 litres water. Bring to a boil and add 1 Tbsp salt.
Add thawed shrimp and cook for 1 1/2-2 minutes. Drain and cool under cold running water, then chill completely.
In medium bowl, combine tomato, onion, chiles, cucumber, ketchup, Clamato, olive oil and lime juice.
Stir in bottled salsa and a few dashes of Worcestershire to taste. Season with salt and pepper to taste.
Add avocado, cilantro and chilled shrimp and toss very gently.
Serve with tortilla chips, tostadas or saltine crackers.
Serves 3-4 as a starter.