Shrimp Ceviche Cocktail

2018-01-28

Photos

Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail Shrimp Ceviche Cocktail

Recipe

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, 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: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. 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 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. The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

Related Recipes:
  • Seared Scallops

  • Chicken Quesadillas

  • Strawberry Jam

  • Cooked Rice

  • Stuffed Chicken Breasts

Nutritional Info

This information is per serving.

  • Protein

    12
  • Fat Total

    10
  • Calories

    42
  • Sodium

    106