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Coctel de
THE MEXICAN COUSIN
Coctel de
Camaron
Mexico’s chilled shrimp cocktail meets the Bloody Mary — equal parts cocktail and ceviche, served in a tall glass with a long spoon.
This is one of those drinks that confuses people for thirty seconds and then becomes their favorite version of the genre. It’s also the version Clamato was practically engineered to make.
Ingredients
- Clamato6 oz
- Vodka (optional)1.5 oz
- Fresh lime juice1 lime
- Large shrimp, poached and chilled6
- Avocado, diced ½-inch cubes¼
- Diced red onion2 tbsp
- Roma tomato, diced1 small
- Chopped fresh cilantro2 tbsp
- Mexican hot sauce (Valentina/Tapatío)3 dashes
- Kosher salt¼ tsp
- Fresh black pepperTo taste
- Tajín seasoning (for the rim)1 tbsp
- Lime wedge (for garnish)1
Instructions
- 1Rim a tall sundae or pint glass with Tajín, using a lime wedge to wet the rim.
- 2Whisk together Clamato, lime juice, vodka, hot sauce, salt, and black pepper in a measuring cup.
- 3Fill the glass halfway with ice.
- 4Pour the Clamato mixture over the ice until the glass is two-thirds full.
- 5Layer the shrimp, avocado, red onion, diced tomato, and cilantro on top — pile it visibly above the rim.
- 6Garnish with a lime wedge. Serve with both a long spoon and a straw. Eat the shrimp and avocado as you drink.
Note The traditional Mexican coctel de camaron is non-alcoholic. Add the vodka if you’re making it as a brunch cocktail; skip it for the classic. Poach shrimp in salted simmering water (not boiling) for 2–3 minutes, then drop into an ice bath. Overcooked shrimp ruin the drink.