Vegan Mexican shrimp cocktail is a mixture of artichoke hearts, onion, cucumber, avocado, and cilantro tossed with a spicy lime tomato sauce.
Print

Vegan Mexican Shrimp Cocktail

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 2 cans (14 oz.) Artichoke hearts, packed in water, drained
  • 1/2 cup Diced white onion
  • 1 cup Diced cucumber
  • 1 cup Diced avocado
  • 2 tbsp. Chopped cilantro
  • 1 tbsp. Chopped roasted seaweed (nori), (optional)

Sauce

  • 1 1/2 cups Tomato purée
  • 1/3 cup Ketchup
  • 1/2 cup Orange juice
  • 1 tbsp. Soy sauce
  • 1 tbsp. Vegan Worcestershire
  • 1 - 2 tsp. Hot sauce (Valentina)
  • 1/4 cup Lime juice, fresh

Instructions

  • Cut off the bottom part of the artichoke hearts, if they are tough, and then chop the rest into chunks or medium cubes.
  • In a large bowl, combine the artichokes, onion, cucumber, avocado, cilantro, and chopped seaweed
  • In a separate bowl combine the tomato purée, ketchup, orange juice, soy sauce, vegan Worcestershire, hot sauce, and lime juice. Whisk together until incorporated
  • Pour the sauce over the mix of vegetables and mix well. 
  • Let sit in the fridge for at least 30 min. before serving
  • Serve with saltine crackers, chips, or baked tostadas.

Notes

You can substitute the artichoke hearts for hearts of palm or use a combination of both. I was not able to find seaweed powder so I improvised by chopping my own seaweed. If you can’t find tomato purée, you can make some yourself by blending a can of diced tomato.