Ecuadoran Shrimp Cocktail (Coctel de Camarones) Recipe

1. 1

   Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat.

2. 2

   Add shrimp and poach until they are pink and firm, about 7 minutes.

3. 3

   Drain and cool the shrimp, then peel and devein them; set aside.

4. 4

   Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.

5. 5

   Halve avocados lengthwise and .

6. 6

   Peel each half, place it cut side down on a cutting board, and cut into medium dice.

7. 7

   Fold diced avocado, onion, and poached shrimp into the sauce.

8. 8

   Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.