Vegan Mexican Shrimp Cocktail

With a little creativity I was able to recreate my favorite cóctel de camarón. A mixture of artichoke hearts, onion, diced cucumber, avocado, and cilantro are tossed with a spicy lime tomato sauce.

Course Appetizer

Cuisine Mexican

Prep Time 40

Total Time 40

Servings servings

Calories 158kcal

Ingredients

2 cans (14 oz.) Artichoke hearts, packed in water drained
½ 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 ½ cups Tomato purée
⅓ cup Ketchup
½ cup Orange juice
1 tbsp. Soy sauce
1 tbsp. Vegan Worcestershire
1 - 2 tsp. Hot sauce (Valentina)
¼ 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.

Nutrition