In article >,
"Anny Middon" > wrote:

> My DH and I were at a street fair recently where we had a Mexican shrimp
> cocktail. It was very tasty. Near as I can recall, here's how it was made:
>
> Put some small cooked, peeled deveined shrimp in a glass. Sprinkle
> liberally with hot sauce. Add some more shrimp. Douse with tomato juice.
> Squeeze in some fresh lime juice. Top with minced cilantro and onions. Add
> three to four small thin chunks of avocado. Splash with a bit of olive oil.
> Sprinkle with salt. Serve with saltine crackers.

There are lots of tasty variations of this served up in Mexico and other
Hispanic cuisines. Sometimes it is made with several varieties of
seafood and/or shellfish. Sometimes the seafood is uncooked, but
marinated overnight in lime juice (ceviche).

When CJ and I lived in Dallas, we liked to go to a Mexican restaurant
called Calle Doce, in the Oak Cliff neighborhood, on 12th street (duh).
They had a wonderful seafood cocktail/concoction, which had all sorts of
tasty things in it: shrimp, oysters, tomatoes, cilantro, peppers, etc.
The menu name was "vuelva a la vida" which translates as "return to
life." These dishes are supposed to have healthy restorative powers.
Worked for me.

Here's a little article that describes the Mexican-style shrimp
cocktails at Calle Doce and other Dallas area eateries (doncha just love
the pictures of the shrimp in sombreros?).

http://www.guidelive.com/feature/87/

--
Julian Vrieslander