Coctel (cocktail) is the Mexican take on Ceviche, which originates in Peru. Our version includes beer as main ingredient for culinary adventure.
TIP: Make ice bath before cooking shrimp. The ice bath is key to prevent the shrimp from overcooking.
HARDWARE: Medium Sauce Pot, Medium Mixing bowl, Mason Jar/Measuring Cup
YIELDS 4-6 servings
PREP & COOK 30 minutes
READY IN 30 minutes
1 jar Just+Add Beer Fiery Mexican Tres Chiles
1 12-ounce bottle Your Favorite Lager
1/2 pound Peeled and Deveined Shrimp
1 cup Cherry Tomato
1/2 cup Diced Tomato
1 cup Persian Cucumber
1/2 cup Red Onion (diced)
1 bunch Cilantro
to taste Salt and Pepper
STEP 1: MAKE SAUCE
Combine 4 tablespoons Just+Add Beer Fiery Mexican Tres Chiles + 4 tablespoons your favorite beer and 4 tablespoons lime juice. Mix well.
STEP 3: BLANCHE SHRIMP
Fill medium sauce pot 3/4 full with water. Salt water generously. Add pinch of sugar. Bring the water to a rolling boil. Add Shrimp. Remove as soon the shrimp turn opaque 15-30 seconds. Transfer to ice bath.
STEP 5: PREP VEGGIES
Slice cucumber into half moon shapes. Slice red onion thinly. Cut cherry tomatoes in half. Wash & mince cilantro (save a few sprigs for garnish if you like).
STEP 4: COMBINE
Remove from ice bath and combine shrimp with sauce mix, all vegetables and cilantro. Mix thoroughly.
STEP 5: PLATE & SERVE
Garnish with sprigs of cilantro and serve with tortilla chips.