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Shrimp Ceviche Cocktail
Great recipe by Rick Bayless from the book "Mexico One Plate at a Time." A must-try. Ingredients
- ½ cup plus 2 Tbs fresh lime juice
- 1 generous pound unpeeled, smallish shrimp
- ½ medium white onion, chopped into ¼ inch pieces
- 1/3 cup fresh cilantro, chopped into ¼ inch pieces
- ½ cup ketchup
- 1-2 Tbs vinegary Mexican bottled hot sauce
- About 2 Tbs olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
- 1 cup diced peeled cucumber or jicama (or ½ cup of each)
- 1 small avocado, peeled, pitted, and cubed
- Salt
- Several lime slices for garnish
- Tostadas or tortilla chips for serving
Directions
- To cook the shrimp, bring 1 quart salted water to a boil and add 2 Tbs of the lime juice. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein shrimp. Toss the shrimp with remaining ½ cup lime juice, cover and refrigerate for about an hour.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt. Cover and refrigerate if not serving immediately.
- Serving: spoon ceviche into sundae glasses, martini glasses, or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas or tortilla chips.
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yesterday I saw your other Mexican recipes, which I make also. I learned these recipes from my daughter's mother in law who is Mexican and your recipes are pretty authentic. It's great to see you and your recipes here
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