Prep 15 mins
Cook 0 mins
(Coctel de Camorones u Ostiones, San Juan de Ulua)The author says, “In an effort to get a good mix, I sat at my favorite maestro’s booth by the old fort of San Juan de Ulua in Vera Cruz. I did a surreptitious time motion study of his sauce blending, and at the end of the two hours I had eaten four cocktails and had heisted the secret formula.”
- 8 shrimp, cooked and shelled or 8 oysters, raw
- 1⁄2 teaspoon lime juice
- 1⁄2 teaspoon Lea & Perrins Worcestershire Sauce
- 1⁄2 teaspoon finely chopped onion
- 2 drops Tabasco sauce
- 2 tablespoons dry white wine
- 1⁄2 cup catsup (Some chefs use tomato juice, others use both)
- 3 tablespoons shrimp juice (for the shrimp cocktail only)
- sliced lime
- Put the shrimp or oysters in a tall glass, Mix the 7 ingredients, cover with the sauce and serve salt and pepper with heaps of sliced lime. This is one portion.
- George Celsius Booth The Food and Drink Of Mexico.
Very good I added some Serrano's and chopped tomato loved it
Im sorry but this isnt a very good recipe.