Ceviche De Camaron

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

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 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

Recipe

• 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.