Shrimp Cocktail Veracruz-Style

  • Serves

    serves 4


(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.


  • 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


Step 1

Peel shrimp. Mix together shrimp, tomatoes, onions, garlic, and jalapeño.

Step 2

Stir in oil and parsley; season to taste with salt and pepper. Top with avocado and garnish with lime wedges.

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