Mexican Shrimp Cocktail with Alexandra's Pikliz

Mexican Shrimp Cocktail with Alexandra's Pikliz


  • 1 lb peeled shrimps
  • 1 onion
  • 1 whole garlic
  • 2 sprigs of parsley
  • 1 tomato
  • half cucumber
  • 1 cup seafood stock
  • 1/3 cup ketchup
  • 1 lime
  • 1 tablespoon of Pikliz


  1. Clean and dry the shrimps. Make sure they rest to room temperature.
  2. Chop half of the onion, and peel the garlic
  3. In a bowl, add 2 cups of water, add the chopped onion and garlic. Season with salt and pepper. Heat until boil. Turn the heat to low, and simmer for 15 minutes.
  4. While simmering the water, fine dice the other half of the onion and then rinse with cold water.
  5. Fine dice the cucumber and the tomatoes
  6. In another bowl, add the seafood stock and the ketchup. Add half of the tomato. Cook until boil, then turn off the heat, and set aside. Season with salt and pepper.
  7. Fine chop the parsley, and mix it in a salad bowl with the cucumber, the other half of the tomato, the rinsed onion, the lime juice and the Pikliz.
  8. Bring the water back to boil with high heat. Add the shrimp to the water. After 10 seconds, turn off the heat. Let it sit for 2 minutes.
  9. Mix the sauce and the shrimp to the salad bowl.
  10. Cool it in the fridge before serving.

Picture and Recipe credit: Smileey.Lucy

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