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  • Mexican Shrimp Cocktail

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    Mexican Shrimp Cocktail
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. plus 2 Tbsp. fresh lime juice
    • 1 x generous lb. unpeeled smallish shrimp
    • 1/2 med white onion, minced into 1/4 inch pcs
    • 1/3 c. minced fresh cilantro, plus several sprigs for garnish
    • 1/2 c. ketchup
    • 2 Tbsp. vinegary Mexican bottled warm sauce
    • 2 x table spoons extra virgin olive oil, preferably extra virgin
    • 1 c. diced peeled cucumber or possibly jicama (or possibly 1/2 c. of each)
    • 1 sm ripe avocado, peeled, pitted and cubed Salt Several lime slices for garnish Tostadas or possibly tortilla chips

    Directions

    1. Bring 1 qt salted water to a boil and add in 2 Tbsp. of the lime juice.
    2. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour all of the liquid. Replace and cover and let the shrimp steam off the heat for 10 min. Spread out the shrimp in a large glass or possibly stainless steel bowl to cold completely.
    3. Peel and devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and scrape out the dark intestinal tract. Toss the shrimp with the remaining 1/2 c. lime juice, cover and chill for about an hour.
    4. In a small strainer, rinse the onion under cool water, then shake off the excess liquid. Add in to the shrimp bowl along with the cilantro, ketchup, warm sauce, optional extra virgin olive oil, cucumber and/or possibly jicama and avocado. Taste and season with salt, usually about 1/2 tsp.. Cover and chill if not serving immediately.
    5. Spoon the sauce ceviche into sundae glasses, martini glasses or possibly small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or possibly saltines to enjoy alongside.

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