Shrimp Ceviche "cocktail"

Recipe by Jmommy209
READY IN: 1hr 10mins
SERVES: 6
YIELD: 3 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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