Ingredients: |
Ingredients: 1/2 c. plus 2 TBSP fresh lime juice
1 generous pound unpeeled smallish shrimp
1/2 medium white onion. Chopped into 1/4" pieces
1/3 c. chopped fresh cilantro, plus several sprigs of garnish
1/2 c. ketchup
1 to 2 TBSP vinegary Mexican bottled hot sauce ( such as Tamazula , Valentina or Buffalo)
2 TBSP olive oil, preferably extra-virgin - olive oil is optional
1 c. diced peeled cucumbers or jicama ( or 1/2 C of each)
1 small ripe avocado, peeled, pitted and cubed
Salt to taste
Several lime slices to garnish
Tostadas or tortilla chips or crackers for serving
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Directions: |
Directions:Cooking and Marinating the shrimp.
Bring 1 qt. Salted water to a boil and add 2 TBLS 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 the shrimp.
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 lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion under cold water, then shake off excess liquid. Add to 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 tsp.
Cover and refrigerate if not serving immediately.
Serving the ceviche:
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 crackers.
Best made the day it is served |
This recipe for Shrimp Ceviche - Makes 3 cups and serves 6 as appetizer is from