Today we present you a refreshing recipe for Cocktail de Cameron. This dish originated in the federal city of Campeche, Mexico, and is a perfect appetizer for a Mexican dinner or light meal. This delightful combination of seafood, vegetables and a chili tomato sauce is cool, refreshing and full of classic Mexican flavors. It is a new recipe video in cooperation with the YouTube channel of super nice and cooking Mexican Rarotonga. Now look how her drink is prepared super quickly.
We present you the recipe video to which we were happy to contribute some ingredients, watch it here.
Disclaimer: The health or healing / healthy effects of the drink possibly listed by Rarotonga in your video correspond to the private opinion of the author responsible for the content of the video - we as MexicoMiAmor.de recommend the drink exclusively because of the taste and do not give any health recommendation at this point.
Of course, we have also compiled the recipe for you in text form.
You need the following ingredients
- 800g fresh shrimps
- Juice from 4 limes approx. 80ml
- 1/2 Onion
- 2 Avocados
- 2 Bay leaves
- 1 Garlic cloves
- 1 Stalk of celery
- 1 Paprika
- 3 Tomatoes red and solid
- 1 Cup tomato ketchup
- 1 tablespoon Worcester sauce
- 1 Tasse Clamato Tomato juice
- 1 EL Maggi spice juice (Maggi Jugo)
- 1 Liter of water + 1 cup of cold water later
- 1/2 Habanero-Peppers finely chopped (or more to taste)
- 2 EL Valentina-Mariscos Sauce
- Salt and black pepper to taste
- For utensils, a large pot, cutting board, cutting knife, strainer, lime juicer, cooking spoon, 3 bowls, fork, wine glass or large bulbous glass for serving.
Preparation of the Coctel de Camaron
Start by peeling the shrimp and removing the guts. This will take some practice, but you will quickly get the hang of it. Wash the shrimp thoroughly and set aside in the refrigerator.
In a liter of water, add half the onion, bay leaves, garlic, celery and a pinch of salt to the shrimp. Cover the pot and let it simmer for 10 minutes. Then pour off the broth without adding the shrimp.
Reheat the broth and blanch the shrimp until they change color - this should take no more than 2 minutes. Note that a longer cooking time can make the shrimp tough. After blanching, drain the shrimp and save some of the broth. Prepare a container with water and ice to stop the cooking process.
Finely chop the onions and put them in a bowl. Remove the seeds from the peppers and cut them into small squares, which also go into the bowl. Cut the tomatoes into small cubes and add them. Cut the avocados into cubes - you can choose whichever method is easiest for you. The avocado cubes also go into the bowl.
Add one cup of ketchup, one tablespoon of Worcester sauce, one cup of tomato juice and one cup of cold water. If you like it spicy, add a portion of habanero chilies to taste, otherwise halve the amount. Also add two tablespoons of Valentina sauce and some salt and pepper to taste. Mix all the ingredients thoroughly.
Serve this refreshing dish as the perfect accompaniment after a day at the beach, lake or pool - a perfect summer dish!
We wish Rarotonga, who has put a lot of effort into the video and recipe, even more subscribers on her YouTube Channel (Link) or more Followers on her Instagram Account (Link), so she will create you and us many more videos.