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Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Reviewed: Feb. 7, 2013
This recipe is great as is. I also make this a lot during the summer. I use all above ingredients and also use the shrimp stock that I end up with after cooking my shrimp. I don't add the lime juice, hot sauce or jalapeño to the cocktail- I usually serve these on the side so my family can add to their taste. Serve with tortilla chips- or saltine crackers... =)
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3 users found this review helpful

Shrimp, Jicama and Chile Vinegar Salad

Reviewed: Feb. 7, 2013
Fabulous! Must agree! Easy and refreshing- A MUST HAVE for the summer season-
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0 users found this review helpful

Chop Chop Salad

Reviewed: Feb. 7, 2013
This recipe is good as is. I must however disagree with a comment that jicama was "slimy"- Jicama is crunchy and watery- if it's slimy it must've not been fresh. An easy alternative to jicama can be a green mango (NOT ripe and sweet). It will offer the same crunchiness but with a bit of tartness at the same time. Second alternative can be to use pineapple. NOT from a can but freshly cut. Thanks for the recipe.
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5 users found this review helpful

Shirazi Salad

Reviewed: Aug. 20, 2012
I am a big fan of shirazi salad and accompany it with almost anything! This recipe is missing the parsley and mint. I prefer lime juice since it's a bit more tangy than lemon and feel 1 tablespoon is simply not enough. 1 or 2 limes would be best and please, please, please use red onion.
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1 user found this review helpful

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