Shrimp Cocktail
An easy Mexican style shrimp cocktail to enjoy on a hot summer day. Includes shrimp and vegetables.
Supplies
1lb Raw Shrimp (tail off deveined)
3 Tomatoes
2 Cucumbers
1 Large Onion
1 Bunch Cilantro
4-7 Serrano chiles
5 Limes
3 Cans of El Pato Sauce (yellow cans)
2 Avocados
Salt to taste
Tostada shells
Add 4 cups of water and bring to a boil
Once water is boiling add shrimp to water until pink, about 2-3 minutes.
Drain water from shrimp, but make sure to reserve of the water for later.
Raise with cool water to stop cooking process.
Peel, hollow out the seed from the center of the cucumber and chop
Chop tomatoes, onions, and cilantro.
Chop serrano chiles (depending on your preference, remove seeds to make it less spicy, I personally prefer to keep the seeds).
Chop the shrimp into smaller bite size pieces.
Mix all these ingredients into a large bowl.
Squeeze the juice of the limes into the bowl.
Add the cans of El Pato sauce and the reserved water from the shrimp from earlier.
Mix all ingredients together.
Salt to taste
Cut and add avocados as you eat, to prevent from turning brown.
Serve cold and on top of a tostada.