Shrimp Cocktail Veracruz-Style Recipe | SAVEUR

Shrimp Cocktail Veracruz-Style

(Salpicon de Camarones)
The word salpicon, which comes from the Spanish sal, salt, and picar, to chop, refers, in classic French cooking, to a mince of poultry, game, or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer we found—served with Salsa Verde—at Restaurante Doña Lala in Tlacotalpan.

Shrimp Cocktail Veracruz-Style
This citrusy shrimp appetizer comes from Veracruz, Mexico.
serves 4


1 lb. cooked small shrimp
1 cored chopped tomato
12 small white onion, peeled and chopped
1 clove garlic, peeled and minced
1 fresh jalapeño, seeded and sliced
12 cup extra-virgin olive oil
1 tbsp. chopped fresh parsley
Salt and freshly ground white pepper
1 avocado, peeled and sliced
Lime wedges


Peel shrimp. Mix together shrimp, tomatoes, onions, garlic, and jalapeño.
Stir in oil and parsley; season to taste with salt and pepper. Top with avocado and garnish with lime wedges.