MAYAN SHRIMP COCKTAIL - Recipe by Koji Cooks

Michael Fennelly
Mar 24
1 min read

Many years ago, I made my first of many visits to Playa Del Carmen. This was before it was known as the Mayan Riviera, and it was a very quiet place. I stayed at the Blue Parrot, where my room, which even included a live scorpion in the shower, cost $10 a night. Here is my version of the traditional Yucatan shrimp cocktail. Use any size shrimp you want; small ones require no cutting when eating.

MAYAN SHRIMP COCKTAIL - (serves 4)

Note: When I cook shrimp, I clean them and lower them into just simmering water seasoned with sea salt and sake. They cook for 4 minutes. I then plunge them into ice water with a slice of lemon.

51- 60 small shrimp cooked, i use size 51/60

1 cup of Ketchup

1/4 cup diced red onion

2 tablespoons chopped cilantro

zest and juice of 1 small lime

zest and juice of one small orange

hot sauce

METHOD

Combine everything a bowl and refrigerate until very cold.

GARNISHES/TOPPING

Julienned iceberg for underneath

1 large navel orange cut into 8 supremes.