Ceviche de Camaron (Shrimp Ceviche Cocktail) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche cocktails that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines. Ingredients:
1/2 cup chopped onion |
6 cups water |
3/4 cup fresh lime juice, divided |
1 pound medium shrimp |
1 cup chopped peeled cucumber |
1/2 cup ketchup |
1/3 cup chopped fresh cilantro |
2 tablespoons mexican hot sauce (such as tamazula) |
1 tablespoon olive oil |
1/4 teaspoon salt |
Directions:
1. Place chopped onion in a colander, and rinse with cold water. Drain.
2. Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.
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