Shrimp Ceviche "Cocktail" Recipe

Name: Shrimp Ceviche "Cocktail"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh lime juice; 2 tablespoons fresh lime juice; 1 lb raw shrimp in shells (preferably 41/50); 1/2 medium white onion, chopped into 1/4 in pieces; 1/3 cup cilantro, fresh, plus several sprigs for garnish; 1/2 cup ketchup; 1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo); 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness); 1 cup cucumbers or 1 cup jicama, peeled and diced; 1 avocado, peeled, pitted and cubed; salt; lime (to garnish); tostadas, tortilla chips or saltine, for serving

Servings: persons

1/2 cup fresh lime juice
2 tablespoons fresh lime juice
1 lb raw shrimp in shells (preferably 41/50)
1/2 medium white onion, chopped into 1/4 in pieces
1/3 cup cilantro, fresh, plus several sprigs for garnish
1/2 cup ketchup
1 -2 tablespoon vinegary mexican bottled hot sauce (Tamazula, Valentina or Bufalo)
2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
1 cup cucumbers or 1 cup jicama, peeled and diced
1 avocado, peeled, pitted and cubed
salt
lime (to garnish)
tostadas, tortilla chips or saltine, for serving

1
Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
2
Scoop in the shrimp, cover and let the water return to the boil.
3
Immediately remove from the heat, set the lid askew and pour off all the liquid.
4
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.
5
Peel and devein the shrimp if you wish.
6
Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
7
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
8
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
9
Taste and season with salt, usually about 1/2 teaspoon.
10
Cover and refrigerate if not serving immediately.
11
Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
12
Garnish with sprigs of cilantro and slices of lime.
13
Serve with tostadas, tortilla chips or saltines to enjoy alongside.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup fresh lime juice, 2 tablespoons fresh lime juice, 1 lb raw shrimp in shells (preferably 41/50), 1/2 medium white onion, chopped into 1/4 in pieces, and more.

Yes, Shrimp Ceviche "Cocktail" falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Ceviche "Cocktail"

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