Ceviche De Camaron

"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."
 
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photo by Sonia L. photo by Sonia L.
photo by Sonia L.
Ready In:
20mins
Ingredients:
13
Yields:
3 cups
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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