Picosita - Guatemalan Beer Cocktail
Spice up your life with a picosita, a popular Guatemalan beer cocktail made with Clamato juice, Worcestershire sauce, lime juice and spices. It's a Michelada meets ceviche served in a can!
Servings: 4
Calories: 236kcal
Cost: $10
Equipment
- kettle or pot
- Knife
- cutting board
Ingredients
- 4 cans beer
- 1 cup Clamato juice
- 8 large shrimp
- 1/2 English cucumber peeled and sliced
- 1 Tablespoon Maggi seasoning
- 1 Tablespoon Worcestershire sauce
- 1 small red onion
- 1/2 cup cilantro
- 5 limes small
- 1/8 tsp black pepper freshly ground
- 2 Tablespoons Chamoy sauce
- 1 teaspoon Tajin
Instructions
- Peel and devein the shrimp. Poach in water in a saucepan or microwave until cooked (3-4 minutes in a microwave). Drain and then squeeze juice from one lime over top and allow to rest.
- Wash, dry and chop the cilantro and red onion finely. Add fresh lime juice from 2 limes.
- Add Clamato juice, Maggi seasoning (or soy sauce), Worcestershire sauce, fresh lime juice from two limes and black pepper to a small bowl or cup and stir.
- Pour out 2 ounces of the chilled beer from the beer can and reserve (or drink it).
- Spoon the sauce mixture into each beer can to replace the beer you’ve removed.
- Drizzle chamoy sauce on the top of the can, sprinkle with Tajín and then top with generous spoonfuls of the cilantro/onion/lime mixture.
- Arrange cucumber slices and shrimp on each can. Sprinkle again with Tajín and a dash of chamoy.
- Serve immediately.
Notes
- For more heat, add diced jalapeño peppers to the onion, lime and cilantro mixture.
- Substitute tomato or V8 juice for Clamato.
- Although it's thinner, soy sauce makes a good substitute for Maggi seasoning.
Nutrition
Serving: 4g | Calories: 236kcal | Carbohydrates: 31g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 32mg | Sodium: 1005mg | Potassium: 545mg | Fiber: 3g | Sugar: 7g | Vitamin A: 532IU | Vitamin C: 40mg | Calcium: 82mg | Iron: 2mg