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Ceviche De Camaron: Shrimp Ceviche "cocktail"

1/2

cup

plus 2 tablespoons fresh lime juice

1

generous pound unpeeled smallish shrimp, (I prefer the ones that are

41

/50count to a pound)

1/2

medium

white onion, chopped into 1/4 inch pieces

1/3

cup

chopped fresh cilantro, plus several sprigs for garnish

1/2

cup

ketchup

1

to 2 tablespoons vinegary Mexican bottled hot sauc, (such as Tamazula,

Valentina, or Búfalo

About, 2 tablespoons olive oil

recommended, to smooth out sharpness)

1

cup

diced peeled cucumber or jícama, (or 1/2 cup of each)

1

small

ripe avocado, peeled, pitted and cubed

Salt

Several, lime slices for garnish

Tostadas, or tortilla chips

for, serving

1

*Cooking and Marinating the Shrimp.* Bring 1 quart salted water to a

2

boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover

3

and let the water return to the boil. Immediately remove from the heat,

4

set the lid askew and pour off all the liquid. Replace the cover and let

5

the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a

6

large glass or stainless steel bowl to cool completely. Peel and devein

7

the shrimp if you wish: One by one lay the shrimp on your work surface,

8

make a shallow incision down the back and scrape out the (usually) dark

9

intestinal tract. Toss the shrimp with the remaining 1/2 lime juice,

10

cover and refrigerate for about an hour.

11

*The flavorings.* In a small strainer, rinse the onion under cold

12

water, then shake off the excess liquid. Add to the shrimp bowl along

13

with the cilantro, ketchup, hot sauce, optional olive oil, cucumber

14

and/or jícama and avocado. Taste and season with salt, usually about 1/2

15

teaspoon. Cover and refrigerate if not serving immediately.

16

*Serving the ceviche.* Spoon the ceviche into sundae glasses, martini

17

glasses, or small bowls: garnish with sprigs of cilantro and slices of

18

lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.

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Working Ahead: *The ceviche is best made the day it is served. The

20

flavorings can be added to the shrimp a few hours in advance.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (1.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 11 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

67.22

Calories From Fat (60%)

40.22

% Daily Value

Total Fat 4.55g

7%

Saturated Fat 0.63g

3%

Cholesterol 0mg

0%

Sodium 230.34mg

10%

Potassium 86.65mg

2%

Total Carbohydrates 6.94g

2%

Fiber 0.14g

<1%

Sugar 4.68g

 

Protein 0.33g

<1%