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Shrimp & Avocado Cocktail Pacífico

Shrimp & Avocado Cocktail Pacífico

Chef Pati Jinich shares two flavorful Mexican recipes!
Ingredients for the Shrimp:
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup ketchup
  • ¾ cup freshly squeezed lime juice
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Maggi sauce or soy sauce
  • 2 Tablespoons olive oil
  • ¼ cup finely chopped white onion
  • 1 Jalapeno or serrano chile, halved, seeded if desired, and finely chopped, or to taste
  • ½ cup coarsely chopped pimiento-stuffed olives
  • ½ cup seeded and chopped ripe tomato
  • 2 Tablespoons chopped fresh Italian parsley
  • 2 Tablespoons chopped cilantro leaves
  • 1 teaspoon dried oregano, preferably Mexican, or 1⁄4 teaspoon finely chopped fresh
  • ¼ teaspoon kosher or coarse sea salt, or to taste
  • 1 ripe Hass avocado, halved, pitted, meat scooped out, and cubed
  • Tortilla chips, store-bought or homemade, or saltine crackers
Ingredients for the Tortilla chips:
  • Vegetable oil
  • 6 corn tortillas (5–6 inches in diameter), store-bought or homemade, cut into wedges
  • ¼ teaspoon kosher or coarse sea salt, or to taste
Ingredients for the Cold Pressed Coffee:
  • 1 cup ground coffee
  • 5 cups water
  • Sweetened Condensed Milk
  • Ice cubes
  • Lowfat milk (optional)

Directions for the shrimp:

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp, and let cool.
  1. In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce, and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano, and salt and mix gently until well blended. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
  1. When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips.


Directions for the Tortilla chips:

  1. TO FRY: In a deep 12-inch skillet, heat 1⁄2 inch of oil over medium-high heat until hot but not smoking—a tortilla piece dipped in the oil should bubble around the edges.
  1. Add the tortilla pieces in small batches and fry, turning once, until they are a rich golden brown and nicely crisped.
  1. For crisps and chips, cook for 20 to 30 seconds per side; cook tostadas one at a time for 1 1⁄2 to 2 minutes per side.
  1. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with salt so it will stick to the surface.
  1. TO BAKE: Preheat the oven to 350°F. Lightly grease a baking sheet. Place the tortilla pieces (or whole tortillas) on the baking sheet.
  1. Gently brush the tops with oil and sprinkle with salt.
  1. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crispy. Let cool.


Directions for the pressed coffee:

  1. Place coffee in large container; add water and stir to combine. Cover and allow to “brew” overnight.
  1. Using a fine mesh strainer, strain mixture into a large pitcher. Alternately, you can use a French press to strain out the grinds.
  1. Discard coffee grinds. Cover and refrigerate until chilled.
  1. To serve, squeeze 1 to 2 tablespoons sweetened condensed milk in each glass.
  1. Fill with ice; top off with coffee. Stir. Stir in milk.



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