Mexican Shrimp Cocktail

Live, Eat, Cook Healthy
This is somewhere between a soup and an appetizer. I love to make this for summer parties because it's so refreshing.
 
  • 1 quart 100% tomato juice
  • 1/4 cup tomato paste
  • 4-5 scallions, white parts only, thinly sliced
  • 1/2 red onion, cut into 1/4-in. dice
  • 1 cucumber, seeded and cut into 1/4-in. dice
  • 1 medium avocado, peeled and cut into 1/4-in. dice
  • 1 lb. small or medium shrimp, peeled, deveined and cooked
  • 4 Tbsp. chopped fresh cilantro
1. Combine ingredients in a large bowl and mix well.
 
2. Serve in martini glasses with organic tortilla chips.

From Live, Eat, Cook Healthy by Rachel Khanna, 2013.

Yield: 
Serves 6

Top Recipes

Chef Margarita Carrillo Arronte: 'Mexican food is a women's thing'

Chef Margarita Carrillo Arronte, author of Mexico: The Cookbook, explains why in Mexico "men were not welcome in the kitchen many years ago."