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    You are in: Home / Recipes / Shrimp Ceviche "cocktail" Recipe
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    Shrimp Ceviche "cocktail"

    Shrimp Ceviche "cocktail". Photo by TasteTester

    1/1 Photo of Shrimp Ceviche "cocktail"

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Jmommy209's Note:

    From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.

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    Ingredients:

    Serves: 6

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
    2. 2
      Scoop in the shrimp, cover and let the water return to the boil.
    3. 3
      Immediately remove from the heat, set the lid askew and pour off all the liquid.
    4. 4
      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.
    5. 5
      Peel and devein the shrimp if you wish.
    6. 6
      Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
    7. 7
      In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
    8. 8
      Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
    9. 9
      Taste and season with salt, usually about 1/2 teaspoon.
    10. 10
      Cover and refrigerate if not serving immediately.
    11. 11
      Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
    12. 12
      Garnish with sprigs of cilantro and slices of lime.
    13. 13
      Serve with tostadas, tortilla chips or saltines to enjoy alongside.

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    Ratings & Reviews:

    • on April 11, 2010

      55

      This is SO good; the tart "salsa" that is made to go with the shrimp has the perfect blend of ingredients. Everyone in the house raved about it so much that I'll be making it again next week. I'm going to use smaller shrimp this time and serve them without the tails on so that it's easier to get a forkful of the shrimp and some of the salsa together in the same bite. We also preferred this without the tortilla chips as we felt they took away from the superb taste of this "ceviche cocktail." The tip about rinsing the onion under cold water after chopping it took away any strong taste, but still kept the flavor of the onion. This is a great technique when adding uncooked onions to recipes and I'm going to use this method from now on. This is one fantastic recipe -- thanks for sharing it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2013

      55

      This was so good! I followed it pretty much exactly. I used cucumber. I also used Tapatio as my hot sauce. Added a little white vinegar and Worcestershire sauce. Ate on tostadas with added avocado and hot sauce on top. Yum! Note: made approx. 4 tosatadas. Will double next time because everyone wanted more.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2012

      45

      A friend made this for a party last night- and it is sooo tasty! The flavor was bright and you could taste the individual ingredients. Thanks for a great recipe! I ate it as a salad, without chips, but it was also enjoyed as a dip by many.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Shrimp Ceviche "cocktail"

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.4
     
    Calories from Fat 92
    51%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 95.3 mg
    31%
    Sodium 717.2 mg
    29%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.9 g
    23%
    Protein 11.6 g
    23%

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