Ingredients:

  • 1 lb (450 g) Large Shrimp (16/20 count), cooked, peeled, and deveined, chilled
  • 2 cups (475 ml) Clamato Juice (or high-quality tomato juice)
  • 1/4 cup (60 ml) Ketchup (premium quality)
  • 1/4 cup (60 ml) Freshly Squeezed Lime Juice (about 3-4 limes)
  • 1 tsp (5 ml) Worcestershire Sauce
  • 1/2 cup (75 g) Finely Diced Red Onion
  • 1/2 cup (75 g) Finely Diced English Cucumber
  • 1 large (120 g) Roma Tomato, seeded and finely diced
  • 1/4 cup (15 g) Fresh Cilantro, roughly chopped
  • 1–2 Jalapeños, seeded and finely minced (adjust to heat preference)
  • 1/2 tsp (3 g) Fine Sea Salt, or to taste
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • Mexican Hot Sauce (such as Valentina, Tapatío, or Cholula), to taste

Instructions:

  1. Prep the Shrimp: If using large shrimp, halve or quarter them horizontally. Place the prepared shrimp back into the refrigerator to keep them ice cold.
  2. Dice the Vegetables: Finely dice the red onion, cucumber, and tomato. Place all diced ingredients (including the minced jalapeño and cilantro) into the large mixing bowl.
  3. Combine the Liquids: In a separate jug or bowl, whisk together the Clamato/tomato juice, ketchup, freshly squeezed lime juice, and Worcestershire sauce until fully incorporated.
  4. Season the Base: Stir in the salt and pepper.
  5. Assembly: Pour the liquid base directly over the chopped vegetables in the large mixing bowl. Stir gently.
  6. Add Shrimp: Fold the prepared, cold shrimp into the cocktail mixture. Be careful not to over-mix.
  7. Chill and Meld: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (ideally 1 hour). This resting time is non-negotiable for flavor melding.
  8. Taste and Adjust: Just before serving, taste the mixture. Adjust seasoning, adding more lime juice for tartness, hot sauce for heat, or salt if needed.
  9. Portion and Present: Ladle the cocktail mixture into individual glasses or bowls. Garnish with a lime wedge or a sprig of cilantro and serve immediately.