Mexican-Style Shrimp Cocktail

This Mexican-style shrimp cocktail is a great dish to make for Cinco de Mayo or any other day.  It is a refreshing appetizer or lunch, especially during the summer months.  Serve it in small glasses along with tortilla chips or in bowls like you would serve gazpacho.  

It is light and fresh and delicious.  Feel free to add more hot sauce and jalapeño if you like a bit more heat.

1 small Spanish onion, diced
1/4 cup fresh lime juice
1lb. cooked medium shrimp, peeled, deveined and tails removed
2 plum tomatoes, diced
1 cucumber (I use English for less seeds), diced
1 stalk celery, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons black pepper
1-1/2 cups chilled Clamato juice
1 cup ketchup
1 cup fresh cilantro, chopped (optional)*
2 tablespoons of hot pepper sauce (I use Cholula)
2 avocados, peeled, pitted and diced

In a large bowl, mix the onion with the lime juice and let it sit for 10 minutes.  The lime juice will mellow the sharp onion flavor.  After 10 minutes, add the cooked shrimp, tomatoes, cucumber, celery, jalapeño, salt, pepper, and mix thoroughly.  

In a separate bowl, whisk the Clamato juice, ketchup, cilantro if using, and hot sauce.  Add this mixture to the shrimp and veggies and then fold in the avocado.  Cover and chill for at least 1 hour.

The key flavor bomb to this recipe is the Clamato juice.  You can usually find it in the juice section of the grocery store.  It adds layers of flavor but don't worry, it is not fishy.  

* I love cilantro but I know some people say it tastes like soap to them.  If you don't like or use cilantro, you can add fresh oregano or parsley.  In fact, you can use those herbs in addition to the cilantro just make sure to adjust to smaller amounts for each herb.