Central American Shrimp Salad & Its Side-Kick Cocktail

Prep Time
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"On the coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and spices. But in areas where the sea is further off and fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. Source: Ebony"

Original recipe yields 9 servings


  • Serving Size: 1 (405.3 g)
  • Calories 377.9
  • Total Fat - 16.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 324.6 mg
  • Sodium - 1739.2 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 6.6 g
  • Sugars - 5.1 g
  • Protein - 42.1 g
  • Calcium - 209.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 17.9 mg
  • Thiamin - 0.2 mg

Step 1

Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat.

Step 2

Add shrimp, and poach until shrimp are pink and firm, about 5-7 minutes. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.

Step 3

Drain and cool.

Step 4

Peel and devein shrimp; set aside.

Step 5

Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.

Step 6

Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.

Step 7

Fold diced avocado, onion, and poached shrimp into sauce.

Step 8

Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.

NOTE: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve

Tips & Variations

No special items needed.