SHRIMP CEVICHE RECIPE

Shrimp Ceviche Recipe image

Provided by Ed Berg

Time 3h30m

Number Of Ingredients 14

1 qt salted water
1/2 c plus 2 tablespoons freshly squeezed lime juice
1 lb unpeeled small shrimp (about 41 to 60)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 c chopped fresh cilantro, plus several sprigs for garnish
1/2 c ketchup
1 - 2 Tbsp vinegary mexican bottled hot sauce (such as tamazula, valentina or buffalo - tabasco works in a pinch)
2 Tbsp olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 c peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
1 - 2 jalopenos - finely diced
several slice lime slices, for garnish
1 pkg tostadas or tortilla chips or saltine crackers, for serving
salt

Steps:

1. Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
2. The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
3. 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 saltines.