Shrimp Ceviche Cocktail
A while ago, we had this Mexican-themed poker party. With the help of my fabulous friend Karla, we served enchiladas with tomatillo sauce, homemade guacamole with chips and this wonderful shrimp ceviche cocktail that I have made over and over again since then.
Traditional ceviche is a dish with raw seafood marinated in lemon or lime juice. This dish doesn’t use raw seafood. The shrimp is cooked and then marinated in a lime juice. The ketchup-based sauce is similar to a cocktail sauce, but made better with flavorings from cucumber to cilantro.
Like all good dishes, this one has lots of vibrant colors and interesting textures. The shrimps are tender, the cucumbers are crunchy and the avocados are rich and creamy.
You can serve this as an appetizer. It’d look very elegant spooned into martini glasses for individual servings. But I like it so much that I just eat it with some tostadas and call it a meal.
Shrimp Ceviche Cocktail
From Rick Bayless via the Food Network
- Salted water, 1 quart
- Lime juice, 1/2 cups plus 2 tablespoons
- Shrimp, 1 pound (about 41 to 50 per pound)
- White onion, 1/2 of medium, finely chopped
- Fresh cilantro, chopped, 1/3 cup
- Ketchup, 1/2 cup
- Mexican hot sauce, 1 to 2 tablespoons
- Cucumber or jicama, peeled and finely diced, 1 cup
- Avocado, 1 medium, peeled pitted and diced
Bring salted water to a boil and add 2 tablespoons of lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Allow shrimp to cool in a bowl. Toss shrimp with remaining 1/2 cup of lime juice, cover and refrigerate for 1 hour.
Add onion, cilantro, ketchup, hot sauce and cucumber or jicama to the shrimp bowl. Mix and taste for salt. (I didn’t add any to mine.) Add avocado and toss gently.
Serve immediately with corn chips or tostadas, or cover and refrigerate for up to three or four hours.
Serves 8 as an appetizer.