Coctel de camarones (Mexican shrimp cocktail)
I
Origin
Gulf Coast Mexico (Veracruz, Tampico) and Pacific Coast (Mazatlán, Puerto Vallarta) — seafood cocktail culture
II
Description
Mexican shrimp cocktail (coctel de camarones) is fundamentally different from the American version — the sauce is ketchup + Clamato juice (tomato-clam) + lime + hot sauce (Valentina or Tabasco) + Worcestershire, and the shrimp are served in the sauce with avocado, cucumber, cilantro, and white onion. Served cold in a tall glass or plastic cup with tostadas on the side. The Clamato base is the defining difference from other shrimp cocktails.
III
The Thread
—Ecuadorian ceviche de camarones (tomato base — similar)
—American shrimp cocktail (cocktail sauce base)
—UK prawn cocktail (Marie Rose sauce)
IV
Flavour Context
Tangy, slightly spicy, oceanic Clamato base, fresh herb, creamy avocado — refreshing and satisfying cold snack
Pillars V — VII
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