Appetizers Dinner Drinks Fruits Lunch Pati Jinich Seafood


By Pati’s Mexican Table 

When you’re a busy mom to three boys and you have a job, it’s hard to make an effort to set aside time for just you and the hubby. So today, Pati is preparing a special meal for a date night with her husband, Dany. And since he loves seafood, she’s going to make seafood dishes for their romantic night in. A trip down to the state of Michoacán where Pati meets the Butterfly Net Fishermen helps the inspiration.

Cocktail de Camarones del Pacífico

Serves 6


– 1 pound medium shrimp, peeled
– 1 cup ketchup
– 3/4 cup freshly squeezed lime juice
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Maggi sauce or soy sauce
– 2 tablespoons olive oil
– 1/4 cup finely chopped white onion
– 1 jalapeño or serrano chile, finely chopped, or to taste
– 1/2 cup coarsely chopped pimiento-stuffed olives
– 1/2 cup seeded and chopped ripe tomato
– 2 tablespoons chopped fresh Italian parsley
– 2 tablespoons chopped cilantro leaves
– 1 teaspoon dried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh
– 1/4 teaspoon kosher or coarse sea salt, or to taste
– 1 ripe Hass avocado, halved, pitted, meat scooped out and cubed
– Tortilla chips, store-bought or homemade, or saltines


Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.

In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.

When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

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