shrimp ceviche recipe

Name: Shrimp Ceviche Recipe
Prep time: 30 min
Cook time: 3 h
Yield: 4
Ingredients: 1 quart(s) salted water; 1/2 cup(s) plus 2 tablespoons freshly squeezed lime juice; 1 pound(s) unpeeled small shrimp (about 41 to 60); 1/2 medium white onion, chopped into 1/4-inch pieces; 1/3 cup(s) chopped fresh cilantro, plus several sprigs for garnish; 1/2 cup(s) ketchup; 1 - 2 tablespoon(s) vinegary mexican bottled hot sauce (such as tamazula, valentina or buffalo – tabasco works in a pinch); 2 tablespoon(s) olive oil, preferably extra-virgin (optional, but smoothes out sharpness); 1 cup(s) peeled, diced cucumber or jicama (or 1/2 cup each); 1 small ripe avocado, peeled, pitted and cubed; 1 - 2 - jalopenos - finely diced; several slice(s) lime slices, for garnish; 1 package(s) tostadas or tortilla chips or saltine crackers, for serving; - salt

(1 RATING)

79 Pinches 3 Photos

Ed Berg

Austin, TX

Updated on Jul 9, 2011

An easy to make shrimp dish with lots of flavor!

Rate

prep time 30 Min

cook time 3 Hr

method ---

yield 4 serving(s)

Ingredients

1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 pound unpeeled small shrimp (about 41 to 60)
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 - 2 tablespoons vinegary mexican bottled hot sauce (such as tamazula, valentina or buffalo – tabasco works in a pinch)
2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
1 - 2 - jalopenos - finely diced
several slice lime slices, for garnish
1 package tostadas or tortilla chips or saltine crackers, for serving
- salt

How To Make shrimp ceviche recipe

Step 1

Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.

Step 2

The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Step 3

Serving the ceviche: 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.
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