Ceviche de Camaron
Shrimp Ceviche "Cocktail"
Makes 3 cups, serving 6 as an appetizer
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp (I prefer ones that are about 41/50
count to a pound)
½ medium white onion, chopped into ¼ inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
½ cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (like Tamazula,
Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra virgin (optional but
recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or ½ cup of each)
1 small ripe avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving
1. Cooking and marinating the shrimp. Bring 1 quart of 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 ½ cup lime juice, cover and refrigerate
for about an hour.
2. The flavorings. 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 jícama and
avocado. Taste and season with salt, usually about ½ teaspoon. Cover and
refrigerate if not serving immediately.
3. Serving. 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.