(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.”

Ingredients

1 serv.

shrimp, cooked and shelled or 8 oysters, raw↗8
lime juice↗1⁄2 teaspoon
Lea & Perrins Worcestershire Sauce↗1⁄2 teaspoon
finely chopped onion1⁄2 teaspoon
Tabasco sauce↗2 drops
dry white wine↗2 tablespoons
catsup (Some chefs use tomato juice, others use both)1⁄2 cup
shrimp juice (for the shrimp cocktail only)3 tablespoons
sliced lime

Step-by-step instructions

1
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.
2
George Celsius Booth The Food and Drink Of Mexico.

Source: food.com

Original recipe ↗

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