© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Rick Bayless, Mexican cooking one plate at a time
½ cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp
½ medium white onion, chopped into ¼ inch pieces
⅓ cup chopped fresh cilantro, plus several sprigs for garnish
½ cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
2 table spoons olive oil, preferably extra virgin
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 or tortilla chips
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour all of the liquid. Replace and 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 dark intestinal tract. Toss the shrimp with the remaining ½ cup lime juice, cover and refrigerate for about an hour.
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.
Spoon the sauce 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.