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Eat Well Wednesday: A New Use for Tomato Juice

Have you ever wondered what to do with that can of tomato juice that’s been sitting in your pantry (or that you just purchased at Festival for $1.00 this week!)?  Of course, chili is the first thing that comes to mind, but who wants to eat hot soup in the middle of August?  Well, crack open that can and try this new recipe, because this Mexican-style shrimp cocktail is delicioso!  Somewhat of a cross between a ceviche and gazpacho, Coctel de Camarones is a perfect recipe for this time of year.  Tomatoes, cucumbers, and onions are all found in abundance right now, so capture the flavors of the season with this refreshing and healthy dish! As an added bonus, this week is “Deals for you Dollar,” so 48 oz. cans of Sacramento Tomato Juice and pints of grape tomatoes are on sale for only a dollar each!

Coctel de Camarones

4 servings, about 1 ½ cups each


1 pound cooked small shrimp (70-90 per pound), tails removed (about 1 ½ cups)

1 ½ cups diced cucumber

1 ½ cups grape tomatoes, halved

1/3 cup finely chopped red onion

1 ripe avocado, diced

1 ½ cups Sacramento Tomato Juice

2 Tbsp. lime juice

¼ cup chopped fresh cilantro

½ tsp. freshly ground pepper

¼ tsp. salt

Lime wedges for serving

Hot sauce, to taste

Preparation: Combine the shrimp, cucumber, tomatoes, red onion, avocado, tomato juice, lime juice, cilantro, pepper, and salt in a large bowl.  Serve chilled or at room temperature, with lime wedges and your favorite hot sauce.

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