Ceviche De Camaron

Recipe by Kimke
READY IN: 20mins
YIELD: 3 cups




  • 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.