Cuban recipe
Tropical Shrimp Cocktail with Mango, Avocado and Lemon Pink Sauce
A layered cold appetizer with shrimp, mango, avocado and lemon pink sauce, served in individual glasses.
- Preparation20 min
- Cooking3 min
- Total time23 min
- Servings4 servings
- DifficultyEasy
This tropical shrimp cocktail is a cold appetizer to share at Christmas, on Christmas Eve or on New Year's Eve. Mango and avocado add color and freshness, while the pink sauce has a citrus touch.
It is served in individual glasses and is not a drink: it is a variation on classic shrimp cocktail, with fruit and a layered presentation.
Ingredients
Check off the ingredients you have.
For the cocktail
For the citrus pink sauce
Method
- If the shrimp are raw, cook them in boiling water for 2-3 minutes, depending on their size, until opaque and fully cooked. If they are already cooked, do not cook them again.
- Immediately cool the freshly cooked shrimp and refrigerate them. Put the glasses in to chill as well.
- Wash, drain well and chop the lettuce. Peel the mango and avocado and cut the flesh into 1-1.5 cm cubes.
AI-generated image.CiberCuba - Reserve a few slices of lemon or lime for garnish and squeeze the rest. Sprinkle the avocado with a few drops of the juice and reserve 15 ml for the sauce.
- Mix the mayonnaise, ketchup and 15 ml of lemon or lime juice until smooth. Add the Worcestershire sauce and a few drops of hot sauce if desired; season with salt and pepper to taste.
AI-generated image.CiberCuba - Divide the lettuce among the bases of the four chilled glasses. Add layers of mango, avocado and cold cooked shrimp, reserving a few whole shrimp for garnish.
AI-generated image.CiberCuba - Spoon over the sauce without covering all the colors. Garnish with the reserved shrimp, the lemon or lime slices and, if desired, fresh cilantro.
AI-generated image.CiberCuba - Keep the glasses refrigerated at 4 °C or below until serving, preferably immediately after assembly.
