There is nothing more refreshing on a hot day than a Cóctel de Camarones (Mexican Shrimp Cocktail). I like the flavor combination of tomato and citrus, the addition of a kick of spice and the plump prawns mixed all together with lots of crisp veggies. In my opinion, it's better than the traditional plain American version of shrimp cocktail.
My version uses Clamato juice as the tomato base rather than too much ketchup. I find serving ketchup on the side cuts the sweetness. If you're not a fan of Clamato juice, then pureed tomato would work just as well. But, be sure to season to taste with lime juice, salt and pepper, and the diced hot pepper.
Serving Cóctel de Camarones with ketchup and Tapatio hot sauce on top of saltines is super authentic. Alternatively, you could dress this dish up with slices of avocado on tostadas for a classy appetizer.