Coctel de camarones ‘Acapulco’ was the fave dish from my class on the cooking of Oaxaca/Guerrero regions of Mexico. I could just imagine eating this while lounging under a palapa on Caleta beach in Acapulco and knocking back with una cerveza bien fría…
- The salsa for the shrimp cocktail was made from 1/3 cup ketchup, 1/2 cup lime juice, 2 tbsp salsa ‘Valentina’ and a pinch of Mexican oregano (you can substitute regular oregano)
- Add chopped tomatoes, onion, cilantro and serrano chiles to the camarones
- close up of the coctel de camerones, just before the avocado is gently ‘folded’ in
- we had totopes, home-made corn chips, to go along with the shrimp cocktail
