Made with wild, sustainable west coast BC shrimp, this tangy shrimp cocktail is based on what I remember eating in Mexico; fresh, crunchy, sweet, savoury and a little spicy. Serve with traditional saltine crackers, tortilla chips, endive spears or in cucumber cups.
This makes approximately 3.5 cups and will serve 6-8 people depending on the amount of other food served.
In a medium bowl, combine red and green onion, tomato, jalapeno, cucumber and lime juice. Stir gently until combined.
Add chili sauce and Clamato and stir until combined.
Add shrimp and cilantro, then stir and season to taste with hot sauce, salt and pepper.
Let chill in fridge 30 min (or up to 8 hours) then spoon into serving dish or mini cucumber cups to serve.
If serving in cucumber cups, use slightly more salt and spice as the strength of flavour will be diluted by the cucumber.