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Week 1

Shrimp cocktail

(Veracruz style)


A good and refreshing recipe to share with family in hot summer days.


This recipe is a typical dish from southern Veracruz that has a long tradition on fish and seafood cuisine.



1 kg. medium size shrimp cooked and peeled*

½ white onion chopped

½ cup fresh orange juice

Juice From 1 lemon

3 roma tomatoes chopped

½ cup of fresh cilantro chopped

1 avocado peeled, deseeded and chopped

1 cup ketchup sauce (add more or less to taste)

1 teaspoon of habanero sauce El Yucateco Kutbil-ik 

1 tablespoon virgin olive oil

½ Teaspoon of Salt

Salt and pepper to taste



When using uncooked and unpeeled fresh or frozen shrimp. Cook the shrimp in a liter of water with ½ white onion, 2 garlic cloves and a pinch of salt. After cooked, let it cool down, peel and de-vein the shrimp.


In a small container mix the onion with lemon and orange juice and a pinch of salt, set aside to rest at least 15 min. In a separate bowl, add the shrimp, tomatoes, cilantro and the habanero salsa; incorporate the mixed onion that you set aside, ketchup, avocado and olive oil, combine gently yet thoroughly, add salt and pepper to taste. Serve with saltine crackers.

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