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1
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
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2
Scoop in the shrimp, cover and let the water return to the boil.
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3
Immediately remove from the heat, set the lid askew and pour off all the liquid.
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4
Replace the cover and let the shrimp steam off the heat for 10 minutes.
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5
Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
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6
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.
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7
Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
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8
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
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9
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
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10
Taste and season with salt, usually about 1/2 teaspoon.
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11
Cover and refrigerate if not serving immediately.
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12
Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime.
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13
Serve with tostadas, tortilla chips or saltines to enjoy alongside.
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14
The ceviche is best made the day it is served.
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15
The flavorings can be added to the shrimp a few hours in advance.
