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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
1/2 cup fresh lime juice |
2 tablespoons fresh lime juice |
1 lb shrimp (ideally 41/50 count to a pound) |
1/2 cup white onion, chopped into 1/4 inch pieces |
1/3 cup chopped fresh cilantro, plus several sprigs for garnish |
1/4 cup diced tomato |
1/4 cup ketchup |
1 tablespoon vinegary mexican bottled hot sauce |
2 tablespoons olive oil, preferably extra-virgin |
1 cup diced peeled cucumbers (or 1/2 cup of each) or 1 cup jicama (or 1/2 cup of each) |
1 small ripe avocado, peeled, pitted and cubed |
salt |
tostadas or tortilla chips |
Directions:
1. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
2. Scoop in the shrimp, cover and let the water return to the boil.
3. Immediately remove from the heat, and pour off all the liquid.
4. Replace the cover and let the shrimp steam off the heat for 10 minutes.
5. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
6. Peel the shrimp and devein if you wish.
7. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
8. In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
9. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
10. Taste and season with salt, usually about 1/2 teaspoon.
11. Cover and refrigerate if not serving immediately.
12. Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
13. Serve with tortilla chips if desired.
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