Other Mariscos/

Green Shrimp Cocktail

Coctel Verde de Camarón
Servings: 4as a light main course, 6 as an appetizer


  • 1pound small cooked shrimp (ones that are about 50 to the pound—if yours are larger cut them in half or thirds)
  • A generous cup diced cucumber—peeled or not, about ¼-inch pieces (you’ll need about half of a medium cucumber)
  • Agenerous cup peeled, diced jícama—about ¼-inch pieces (you’ll need about ¼ of a small jícama)
  • 1large avocado, halved, pit removed, flesh scooped from the skin, cut into ¼-inch pieces
  • Ahandful of chopped cilantro, plus sprigs for serving
  • 1 1/2cupsAvocado-Tomatillo Salsa


In a large bowl, combine the shrimp with the cucumber, jícama, avocado, cilantro and salsa.  Taste and season with salt, usually about ½ teaspoon.  Refrigerate for the flavors to mingle, or serve right away—it’s delicious both ways. 

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