Recipe by Kimke
This shrimp ceviche "cocktail" was orginated by Rick Bayless. I was a bit nervous about it at first but it is GREAT. I definately recommend using the jicama rather than the cucumber but both are good. This is best made the day it is served.
Top Review by KlynnPadilla
I can't believe I haven't reviewed this; I've made it many times! Easy to prepare, and nice and light for hot days. I use the jicama and the cucumber, and usually double the hot sauce. I don't leave the shrimp in the 1/2 c. lime juice for an hour, either; I just throw it all together and then let it refrigerate for at least an hour before serving.
- 1⁄2 cup fresh lime juice
- 2 tablespoons fresh lime juice
- 1 lb shrimp (ideally 41/50 count to a pound)
- 1⁄2 cup white onion, chopped into 1/4 inch pieces
- 1⁄3 cup chopped fresh cilantro, plus several sprigs for garnish
- 1⁄4 cup diced tomato
- 1⁄4 cup ketchup
- 1 tablespoon vinegary mexican bottled hot sauce
- 2 tablespoons olive oil, preferably extra-virgin
- 1 cup diced peeled cucumbers (or 1/2 cup of each) or 1 cup jicama (or 1/2 cup of each)
- 1 small ripe avocado, peeled, pitted and cubed
- tostadas or tortilla chips
Directions See How It's Made
- Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
- Scoop in the shrimp, cover and let the water return to the boil.
- Immediately remove from the heat, 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 the shrimp and devein if you wish.
- Toss the shrimp with the remaining 1/2 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 jícama 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 and garnish with sprigs of cilantro and slices of lime.
- Serve with tortilla chips if desired.