Mexican Seafood Cocktail
Prep time 10mins
Cook time 15mins
Serves or Makes: 3-4 servings

Recipe Card


  • 2 medium poblano peppers
  • 1/2 pound medium wild shrimp, peeled, deveined, tails removed
  • 3/4 cup tomatoes, diced
  • 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped
  • 1/4 cup tomato juice
  • 1/4 cup Worcestershire sauce
  • 1/4 cup plus 2 tablespoons Mama Selita’s Jalapeño Ketchup
  • 3 tablespoons finely chopped celery
  • 2 tablespoons fresh cilantro, roughly chopped
  • 2 tablespoons finely chopped white onion
  • 1 1/2 teaspoon fresh oregano, finely chopped
  • 1/2 teaspoon garlic powder
  • 3 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1 avocado, pitted and cubed
  • 3-4 fresh bay leaves (optional), for garnish
  • Tortilla chips, for serving


  • Step 1

    Broil or roast poblano peppers for 5-10 minutes until skin is blackened all over.

  • Step 2

    Transfer to a large bowl. Cover with plastic wrap and let steam for 15 minutes. Peel, halve, discard seeds and chop into small pieces.

  • Step 3

    Preheat an air fryer to 400°F. Air fry shrimp for 8 minutes. Set aside to cool.

  • Step 4

    Combine poblano peppers, tomato, jalapeños, tomato juice, Worcestershire, Mama Selita’s Jalapeño Ketchup, celery, cilantro, onion, oregano, garlic, lime juice, oil, and kosher salt in a large bowl. Carefully fold in shrimp followed by avocado.

  • Step 5

    Transfer to small glasses or a large serving bowl. Garnish with bay leaves if desired. Serve with tortilla chips.