Ingredients:

  • 1 lb (450g) Large Uncooked Shrimp, peeled and deveined
  • 4 cups (1 Litre) Water
  • 1 Tbsp (15 ml) Salt (for the cooking water)
  • 1 Bay Leaf (Optional)
  • 3 cups (710 ml) Clamato Juice
  • ½ cup (120 ml) Ketchup
  • ¼ cup (60 ml) Fresh Lime Juice (Approx. 3-4 medium limes)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1–2 tsp (5–10 ml) Mexican Hot Sauce, to taste
  • ½ tsp (2.5 ml) Fine Sea Salt
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper
  • 1 medium Red Onion, finely diced
  • 1 large Cucumber, peeled, seeded, and finely diced
  • 2 Roma Tomatoes, seeded and finely diced
  • ½ cup (120 ml) Fresh Cilantro, chopped
  • 1 firm Ripe Avocado, diced (reserved for serving)

Instructions:

  1. Prepare and Chill the Prawns: Bring 4 cups of salted water and the bay leaf to a rapid boil. Add the peeled and deveined prawns. Cook for 3–5 minutes until pink and opaque. Immediately drain the prawns and plunge them into an ice bath to stop the cooking process. Once fully chilled, drain, chop the majority of the prawns into bite-sized pieces, reserving 4-6 whole prawns for garnish, and refrigerate.
  2. Assemble the Fresh Mix-ins: Dice the onion, cucumber, and tomatoes. Chop the cilantro. In a large mixing bowl, combine the diced onion, cucumber, tomatoes, and chopped cilantro.
  3. Mix the Caldo (Sauce): In a separate medium bowl, whisk together the Clamato juice, ketchup, lime juice, Worcestershire sauce, and hot sauce. Season generously with salt and pepper. Taste and adjust the seasoning as needed for desired zing and heat.
  4. Combine, Chill, and Rest: Pour the prepared caldo over the diced vegetables and cilantro. Stir well. Fold in the chopped prawns. Cover the bowl tightly and refrigerate for a minimum of 45 minutes (preferably 1.5 to 2 hours). This chilling period is crucial for the flavors to deepen.
  5. Serve: Give the cocktail a final stir and scoop evenly into large serving glasses or bowls. Garnish each serving with fresh avocado cubes and one or two of the reserved whole prawns draped over the rim. Serve immediately with tortilla chips or tostadas.