Shrimp Ceviche "cocktail" Recipe
From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.
Ingredients
- 1/2 cup fresh lime juice
- 2 tablespoons fresh lime juice
- 1 lb raw shrimp in shells (preferably 41/50)
- 1/2 medium white onion, chopped into 1/4 in pieces
- 1/3 cup cilantro, fresh, plus several sprigs for garnish
- 1/2 cup ketchup
- 1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
- 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
- 1 cup cucumbers or 1 cup jicama, peeled and diced
- 1 avocado, peeled, pitted and cubed
- salt
- lime (to garnish)
- tostadas, tortilla chips or saltine, for serving
Instructions
- Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
- Scoop in the shrimp, cover and let the water return to the 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 the shrimp if you wish.
- Toss the remaining shrimp with the remaining 1/2 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, usually about 1/2 teaspoon.
- Cover and refrigerate if not serving immediately.
- Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
- Garnish with sprigs of cilantro and slices of lime.
- Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Add Your Own Notes
Nutrition
Serving: 221gCalories: 179.5kcalCarbohydrates: 12.2gProtein: 11.7gFat: 10.3gSaturated Fat: 1.4gCholesterol: 95.3mgSodium: 717.2mgFiber: 2.7gSugar: 5.9g
Tried this recipe?Let us know how it was!