Ceviche

[2manymustangs]

The first two pics are Mango salsa:

5 Mangos
2-3 Red or Sweet Onions
6-8 Roma or vine-ripned Tomatos, good Tomatos are essential on a salsa
i decent sized Jicama diced fairly small
Cilantro
Salt, pepper and lemon/lime juice..some sugar of if you really want to get a party started.

That's the no-heat version, if you want some spice then I would throw in some finely chopped Jalapeno.

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The last two pics are the Shrimp cocktail, not too good of a pic since you can't see the crab and clams.

On the ketchup vs. cocktail sauce...

You have to remember, the cocktail is based off of the type of Shrimp Cocktail you get on the beach in Mexico, just not as loose or as Tomato-based. The real cocktails taste more like a Clamato or Tomato juice, than the tang in the version I make. That's why I stick with catsup, it tastes better than Tomato Paste or sauce.

I once tried the cocktail sauce and a) it cost a fortune, b) changed the taste, not in a bad way, but the built-in horse radish/cocktail sauce tang was different.

I season all my Mexican foods with lemon and lime, even my Carne Asada. Sometimes I even marinate it in Mikes Hard Lemonade, and when you cook it, it the meat stays red. It always tastes great, but others prefer the straight chile powder based Carne.

So yeah, final seasoning of the cocktail - you have some wiggle room depending upon your preference.

^^^ sounds like a Michoacan/Morelia-Style Fruit Salad Gazpacho, the traditional one has mango/jicama




I used to have a direct pipeline on horseradish root and would grind my own/mix my own cocktail sauce (heintz catsup & fresh ground horseradish root/vinegar/sugar)... My brain is automatically programmed to go to traditional U.S. cocktail sauce when I have something with shrimp that is why I threw the cocktail sauce thing out there...