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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp Ceviche Recipe

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This recipe for Shrimp Ceviche is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup plus 2 tablespoons fresh lime juice
1 pound medium size shrimp (pealed and deveined)
1 tbs butter
1/2 medium white onion, chopped into small pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/3 cup ketchup
1 to 2 Tbs vinegary Mexican bottled hot sauce (Tapatio or other)
About 1 tablespoon olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt to taste
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving
Directions:
Directions:
Peel and devein shrimp. I buy them already deveined. Heat butter in a saute pan. Saute shrimp until just pink. Remove from heat and let cool. Once they are cool, chop the shrimp into quarter inch pieces. In a medium bowl combine onion along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and avocado. Carefully mix in chopped shrimp. 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.

 

 

 

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