Recipe by Jmommy209
From Rick Bayless's "Mexico One Plate at a Time". I haven't tried it yet, posting it here for safekeeping.
Top Review by TasteTester
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!
- 1⁄2 cup fresh lime juice
- 2 tablespoons fresh lime juice
- 1 lb raw shrimp in shells (preferably 41/50)
- 1⁄2 medium white onion, chopped into 1/4 in pieces
- 1⁄3 cup cilantro, fresh, plus several sprigs for garnish
- 1⁄2 cup ketchup
- 1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
- 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
- 1 cup cucumbers or 1 cup jicama, peeled and diced
- 1 avocado, peeled, pitted and cubed
- lime (to garnish)
- tostadas, tortilla chips or saltine, for serving
Directions See How It's Made
- Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
- Scoop in the shrimp, cover and let the water return to the 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 if you wish.
- Toss the remaining shrimp with the remaining 1/2 cup 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 jicama 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.
- Garnish with sprigs of cilantro and slices of lime.
- Serve with tostadas, tortilla chips or saltines to enjoy alongside.