Chef, you NAILED this dish. This style of shrimp cocktail is a longtime favorite. Cooking the shrimp in clam juice is ingenious. Never seen that done before but I KNOW it just has to be delicious. Clam juice rocks. I was hoping you'd add avocado and you did not disappoint. Have you ever tried adding in some scallops as well? I went to a Spanish restaurant once that made a mixed seafood cocktail with shrimp, scallops, and calamari. Outstanding.
Cóctel de Camarones has been a favorite of mine for many years. I often make it at home, but never thought about cooking the shrimp in the clam juice to create an infusion. Can't wait to try this method. Great video chef.
OhMyWord!!! This is Soooooo good! The first time we had this was in our favorite local Mexican restaurant, one of our friends ordered it and we where amazed! Everything time we returned we had to order it. This turned out even better....! Love your blog, love the recipe!! Definitely enjoyed!!!!
Great recipe Chef Juan! Although not traditional, I use Heinz Chili Sauce for a slightly thicker base instead of ketchup. I also love to add some cooked chopped baby octopus to the mix. If available, float a raw oyster on the top for a truly devine experience. Tasty!
I've never had it with cucumber and celery before, but I bet it adds a nice crunch to the cocktail. I'm gonna have to make this later on today, this video got me craving it really bad.
WHY do people have such a problem with ketchup being used? If you knew some of the legitimate shortcuts and ingredients used in all of your favourite restaurants then you'd be surprised. Ketchup is essentially stewed and concentrate tomatoes, spices, sugar, and vinegar, if he'd have added those ingredients separately you'd have all gone "OMG HE So0o0o authentic LOL". Sometimes adding raw tomato to things like this can be a little bit bitter/not sweet enough, so ketchup is an ideal tomato product to add right? The amount of Indian curries, or Mexican chillis that you've eaten that've had ketchup in without you knowing is a surprisingly high amount Im telling you.
Thanks for the tip. Like a lot of folks, my go-to hot sauce had always been Tobasco; then I started to make my own. But, it's good to have alternatives. BTW Cholula has an impressive web page.
Usually in Colombia we mix the ketchup with some mayonnaise resulting in that tasty pink-ish sauce that goes well with the color of the shrimps as well. We don't tend to use jalapeños but this recipe looks great!
Absolutely beautiful! I recently visited the Central Valley in CA and had a huge dish of Campechana, much like this, but with octopus as well! It was heavenly! I'll have to make some asap! 😍
I'm Mexican and I've never seen shrimp cocktail made like lol😆 clam juice? Celery? Red onions? Peppers? Lol sorry! Looks delicious though😍 the way my mom does it though❤️ tha best🙌🏽 lol
I was raised in a mexican household too and we never put vinegar, cucumber, and red onions in our shrimp cocktail, we would put white or yellow. We used a lot of lime and Frank's red hot because of the flavor.
It's pretty much an accurate rendition of a cocktail, but the overall result it's more of a Sinaloa style ceviche. The shrimp in a cocktail are never chopped, it's very soupy like, meaning it has much more broth in there, there's no celery and no chopped chillies, it's pretty much the seafood of your preference (octopus, shrimps, oysters, etc) diced tomatoes, diced red onions, chopped cilantro, they fill a chabela cup with the water where the shrimp was cooked, and put a dollop of ketchup. People add lemon and hot sauces to they're taste. I was hoping you didn't add parsley, like much foreing people cooking Mexican food do. It's very rare for a Mexican to use parsley on very Mexican dishes. If it's fresh cold seafood, it has cilantro on it. all in all you did very well Chef John, if you want i can give you my secret recipe of the best Aguachile you'll ever have. Cheers!
My family thinks Im an amazing chef. My secret is Chef John. I've always got something for that nightly question. ...what's for dinner and it turns out wonderful each time. Can't thank him enough.
Another secret ingredient my father used to add is the juice from the jalpeño can. It's vinegary and spicy and gives it that extra kick if you like spicy.
Dynamite dish, Chef! I just happen to have a package of certified sustainable whole wild "crevettes" in the freezer. Clam juice is unavailable where I live, so I'll use the heads and shells to make the poaching liquid instead. I can't wait ti try it! Thanks.
My mouth was a puddle watching this. I was taught by an Equatorian to make a similar seviche without the celery and cucumber and substituting the clam juice with orange juice and it's also to die for. You should try it with the orange juice too.
I really don't care for avocados so I am going to try this without them & use vodka to thin rather that pickle brine. Or is tequila better for this dish? Thanks.
Ok that looks amazing... Being Canadian, and a Bloody Caesar enthusiast, I nearly always have Clamato Juice on hand. What if I used that to cook the shrimps instead of plain clam juice (and maybe use less ketchup later) would that work? Also, what if, after taking out the shrimps, I add the leftover shells and boiled those for 15-30 minutes in that liquid, that would intensify the shrimp flavor, would it be a good idea? or am I over doing it? Anyway, thank you Chef John for all the good recipes!
"I'm sure you didn't know about this cocktail " " not as popular as the other cocktail" ??? What cocktail are you talking about!?!? And ceviche is the only thing I know. Lol I'm kidding ya. But for real I love this stuff and has been eaten all my life but it's also special occasion dish. (Shrimp is expensive when you have other people to feed) lol Love to see and know ur different tips. And honestly that other "common shrimp cocktail" I have never tried or seen, only on tv lol. But dam I'm so hungry right now and u making me want some of this.
when i'm making any seafood saviche i don't cook it coz the acidity will cook the seafood itself. but anyways i'm going to try to make this shrimp cocktail :))))) looks yummy!
Check out the recipe: www.allrecipes.com/Recipe/255814/Mexican-Style-Shrimp-Cocktail/
Those are literally the most perfect avocados I have ever seen. Who did you have to kill to acquire such beautiful fruits???
I can't wait to try this. I LOVE a good Mexican shrimp cocktail. Spicy, fresh, yummy. I want to make this!
Chef, you NAILED this dish. This style of shrimp cocktail is a longtime favorite. Cooking the shrimp in clam juice is ingenious. Never seen that done before but I KNOW it just has to be delicious. Clam juice rocks. I was hoping you'd add avocado and you did not disappoint. Have you ever tried adding in some scallops as well? I went to a Spanish restaurant once that made a mixed seafood cocktail with shrimp, scallops, and calamari. Outstanding.
Ever try Clamato as the liquid ? My husband swears by it for his.
Cóctel de Camarones has been a favorite of mine for many years. I often make it at home, but never thought about cooking the shrimp in the clam juice to create an infusion. Can't wait to try this method. Great video chef.
OhMyWord!!! This is Soooooo good! The first time we had this was in our favorite local Mexican restaurant, one of our friends ordered it and we where amazed! Everything time we returned we had to order it. This turned out even better....! Love your blog, love the recipe!! Definitely enjoyed!!!!
Avocado I'd NOT optional. it's necessary!
I'm Mexican and completely approve this method. ;)
ikr!
CalPeanut agree
Great recipe Chef Juan! Although not traditional, I use Heinz Chili Sauce for a slightly thicker base instead of ketchup. I also love to add some cooked chopped baby octopus to the mix. If available, float a raw oyster on the top for a truly devine experience. Tasty!
Chef John, you big hairy wonder-beast in the kitchen, I love your videos.
John is the best, i can't believe i learned how to make tortillas from a white guy from California
+Nitasha Mccluskey,
you are so cute girl.
So beautiful Chef! You are an inspiration of creativity. I have been a fan for years.
Chef John you should offer your own cooking utensil set! I would buy a freakishly small wooden spoon and a spoonula from you!
Is anyone else in love with his voice
Finally, an authentic Mexican recipe...having said that, your two carnitas recipes are an awesome alternative to deep frying with delicious results!!
He's got a carnitas video???
He's got two of them!
I've never had it with cucumber and celery before, but I bet it adds a nice crunch to the cocktail. I'm gonna have to make this later on today, this video got me craving it really bad.
Great summertime garden recipe. This has to be delicious and healthy. Thank you food genius.
WHY do people have such a problem with ketchup being used? If you knew some of the legitimate shortcuts and ingredients used in all of your favourite restaurants then you'd be surprised. Ketchup is essentially stewed and concentrate tomatoes, spices, sugar, and vinegar, if he'd have added those ingredients separately you'd have all gone "OMG HE So0o0o authentic LOL". Sometimes adding raw tomato to things like this can be a little bit bitter/not sweet enough, so ketchup is an ideal tomato product to add right? The amount of Indian curries, or Mexican chillis that you've eaten that've had ketchup in without you knowing is a surprisingly high amount Im telling you.
For anyone trying to figure out which is the sauce its called (Cholula)
Thank you!!!
I'm debating whether it's "Cholula" or "Tamazula" hot sauce. I'd use Cholula. Lol!
Thank you ... I thought it was Frank's Red Hot. P.S. I'm terrible with rhymes.
Thanks for the tip. Like a lot of folks, my go-to hot sauce had always been Tobasco; then I started to make my own. But, it's good to have alternatives. BTW Cholula has an impressive web page.
I guess we will just have to wait until Chef John replies, if he does.
da best cooking channel on YT!!!
Looks great, Chef. Thanks! Love the clam juice playing double duty.
Great now I want a shrimp cocktail!
Anyone else 😏
💕
The Mexican food restaurants around here serve these with octopus and a bunch of other seafoods in addition to the shrimp and call it campechana.
That's a different dish
this is simply coctel de camaron
Usually in Colombia we mix the ketchup with some mayonnaise resulting in that tasty pink-ish sauce that goes well with the color of the shrimps as well. We don't tend to use jalapeños but this recipe looks great!
Absolutely beautiful! I recently visited the Central Valley in CA and had a huge dish of Campechana, much like this, but with octopus as well! It was heavenly! I'll have to make some asap! 😍
I'm Mexican and I've never seen shrimp cocktail made like lol😆 clam juice? Celery? Red onions? Peppers? Lol sorry! Looks delicious though😍 the way my mom does it though❤️ tha best🙌🏽 lol
Don't worry Jon he's probably from New Mexico. You know the one in America. What Mexican doesn't put cilantro on civiche is beyond me.
I was raised in a mexican household too and we never put vinegar, cucumber, and red onions in our shrimp cocktail, we would put white or yellow. We used a lot of lime and Frank's red hot because of the flavor.
"Rhymes w Hallelujah" that's why I love you, man.
That's a gorgeous avocado!
I love your combination of Mediterranean, Spanish, Arabic and Indian cuisine. Awesome :)
Chef John, that looks sensational! Great recipe and enjoyed. :)
Oh my God, I never knew that this existed! Gotta make up for lost time. 🙂
I love it when you change the cadence of your speech... rare as it is
It's pretty much an accurate rendition of a cocktail, but the overall result it's more of a Sinaloa style ceviche.
The shrimp in a cocktail are never chopped, it's very soupy like, meaning it has much more broth in there, there's no celery and no chopped chillies, it's pretty much the seafood of your preference (octopus, shrimps, oysters, etc) diced tomatoes, diced red onions, chopped cilantro, they fill a chabela cup with the water where the shrimp was cooked, and put a dollop of ketchup.
People add lemon and hot sauces to they're taste.
I was hoping you didn't add parsley, like much foreing people cooking Mexican food do. It's very rare for a Mexican to use parsley on very Mexican dishes. If it's fresh cold seafood, it has cilantro on it.
all in all you did very well Chef John, if you want i can give you my secret recipe of the best Aguachile you'll ever have. Cheers!
Beautiful Chef! You made my mouth water, bien provecho! 🇲🇽
LOVE this cocktail and now see how to make it outstanding!
I've never had a mexican shrimp cocktail with celery but I definitely have to try this recipe
That shrimp cocktail is very popular here in Palm Springs, with many places vying for the best. Actually, they are all great!
My family thinks Im an amazing chef. My secret is Chef John. I've always got something for that nightly question. ...what's for dinner and it turns out wonderful each time.
Can't thank him enough.
it make me feel hungry...chef John...let me try it right now, ..well,not good as you chef John..😆😆
I loves all your favorite recipes.....
"You do not want to eat a Mexican cocktail that has no chill."
😂
So...... good! And truly authentic.
I strongly suggest using serrano instead of jalapeño :)
Poblanos are also a good substitute if you don't want it as spicy and just want a tiny kick.
Another secret ingredient my father used to add is the juice from the jalpeño can. It's vinegary and spicy and gives it that extra kick if you like spicy.
Dynamite dish, Chef! I just happen to have a package of certified sustainable whole wild "crevettes" in the freezer. Clam juice is unavailable where I live, so I'll use the heads and shells to make the poaching liquid instead. I can't wait ti try it! Thanks.
I am mexican and i approve this video. You can see my approval cause i already lick twice the screen
You got it right with the shrimp cocktail. I just use extra lemon juice instead of brine.
Viva, Chef Juan! Delicioso.
Greetings from Panama chef John!! I love your recipes!!
I had this recently and it was amazing.
Love this .... I'm so hungry
That sounds awesome. Now I want to go to the Mexican restaurant around the corner and sit down to a bowl of this.
My mouth was a puddle watching this. I was taught by an Equatorian to make a similar seviche without the celery and cucumber and substituting the clam juice with orange juice and it's also to die for. You should try it with the orange juice too.
Wow. Amazing looking shrimp cocktail. I sure would like to enjoy that ! :)
My mom makes shrimp cocktail all the time and I've never tried it, I may just have to give this one a shot!
Totally amazing, Thanks for sharing :)
OMG... Chef!! That looks Awesome... Yum! :)
Ohhhh. Clever avocado technique!
My family and I love your videos and blog Chef John! Thank you!
Have you ever made curry buns?
chef John's reflection in the spoon when he served the cocktail
:')
@6:49*
So? He done plenty of videos showing his face.
ahhh yea so he is in fact Mr.Blobby after all
Im mexican. In Yucatan people usually add orange soda to that sauce. Its great!
I was freaking out when there was no avocado. then you redeemed yourself. Lol. looks yum
In San Antonio this is usually served with hot corn tortillas, perfect for the summer!
Chef john is the kind of guy who puts cayenne in every single thing, even in his cakes. But they will still taste darn good!
I LOVE THAT SPOON !!!!
I love you Chef John!
Mexican approved !
I may not be first to post, but I am first to make it, for a dinner party, and everyone loved it.
Mexicana here and I approve this recipe! Love you chef John 😉
I've never made mexican shrimp cocktail like this. I shall have to give it a try.
I don't even like seafood but this looks so appetizing
When I first saw the title for this recipe I was like...meh, but then when I saw the whole video I was like... I just got to make this now!!!
Yeah!! My wish! Thank you!
Thanks Jon, before serving can I put it in the food processor to smooth out any lumps?
I really don't care for avocados so I am going to try this without them & use vodka to thin rather that pickle brine. Or is tequila better for this dish? Thanks.
I love avocado, but your vodka idea is amazing!! Maybe a touch of horseradish as well.
Great Idea ... I am going to also try this ,but I am eliminating everything except the vodka and lime.
Your next video should be "Ceviche - How to Make Ceviche - Learning to Prepare Ceviche - Step-by-Step instructions for Making Ceviche"
that looks good. though my family uses clamato.and I feel the cucumber gives it a weird taste. still yummy looking.
I love love your recipes and your humour... please say hi chef 😊
your the bizzness Chef John🖒
spot on my friend!
Chef you are my sensei
Yassss this is the best omg
I make one similar to this I use Clamato instead though, which has clam juice too
As a Texan, I must say this is fantastic
Perfect making this for Canadian thanksgiving this weekend!
Herbabalicious.
i usually put clamato in it instead of clam juice, looks so good though.
So is this like a cold soup or do you eat it with chips? I've never seen this before and am honestly asking. Looks Great
excellent usage of the word concasse, chef john
Cheeeeeeefff, are you making a recipe from my country???? ¡Niiiiiceeeee! :) 🤗🤗🤗🤗🤗🤗
I love you, Chef John!
Instead of the pickle brine you could also use olives with it's brine.
That looks really tasty.
I'm Mexican, and I honestly didn't know there was other kinds of shrimp cocktails besides this
Ok that looks amazing... Being Canadian, and a Bloody Caesar enthusiast, I nearly always have Clamato Juice on hand. What if I used that to cook the shrimps instead of plain clam juice (and maybe use less ketchup later) would that work? Also, what if, after taking out the shrimps, I add the leftover shells and boiled those for 15-30 minutes in that liquid, that would intensify the shrimp flavor, would it be a good idea? or am I over doing it? Anyway, thank you Chef John for all the good recipes!
looks delicioso
This looks immense.
This is my favorite.
"I'm sure you didn't know about this cocktail " " not as popular as the other cocktail"
??? What cocktail are you talking about!?!? And ceviche is the only thing I know. Lol I'm kidding ya. But for real I love this stuff and has been eaten all my life but it's also special occasion dish. (Shrimp is expensive when you have other people to feed) lol
Love to see and know ur different tips. And honestly that other "common shrimp cocktail" I have never tried or seen, only on tv lol.
But dam I'm so hungry right now and u making me want some of this.
when i'm making any seafood saviche i don't cook it coz the acidity will cook the seafood itself. but anyways i'm going to try to make this shrimp cocktail :))))) looks yummy!