Coquetel de camarão à mexicana

Ingredientes

• 2 lbs. cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 count)
• 3/4 cup sliced white onion
• 1/2 cup GOYA® Lime Juice
• 1 pkg. Sazón GOYA® with Coriander & Annatto
• 1 fresh jalapeño pepper, seeded and diced
• 1 can (8 oz.) GOYA® Tomato Sauce
• 1/2 cup GOYA® Ketchup
• 1/2 cup GOYA® Tomato Clam Cocktail Mixer or clam juice
• 2 tbsp. GOYA® Hot Sauce
• 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 2 avocados, halved, pitted, peeled and sliced
• 1/4 cup diced cucumber
• 1/4 cup finely chopped fresh cilantro
• GOYA® Corn Tortilla Chips

Modo de preparo

1. 1

   Toss together shrimp, sliced onions, lime juice, Sazón, and fresh jalapeños. Refrigerate for 1 to 2 hours or until well chilled.

2. 2

   Stir together tomato sauce, ketchup, tomato clam juice, hot sauce and Adobo seasoning until blended; toss with shrimp mixture.

3. 3

   Divide mixture among 8 glasses. Top with avocados, cucumber and cilantro. Serve with tortilla chips. Note: Alternatively, serve shrimp cocktail with tostadas or fried tortillas.