Ingredients
-
1/2
-
2
-
1
-
1/2
-
1/3
-
1/4
-
1/4
-
1
-
2
-
1
-
1
-
-
-
-
Directions
Ceviche De Camaron, This shrimp ceviche cocktail was orginated by Rick Bayless I was a bit nervous about it at first but it is GREAT I definately recommend using the jicama rather than the cucumber but both are good This is best made the day it is served , I can’t believe I haven’t reviewed this; I’ve made it many times! Easy to prepare, and nice and light for hot days use the jicama and the cucumber, and usually double the hot sauce I don’t leave the shrimp in the 1/2 c lime juice for an hour, either; I just throw it all together and then let it refrigerate for at least an hour before serving
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Steps
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1
Done
|
Bring 1 Quart Salted Water to a Boil and Add 2 Tablespoons of the Lime Juice. |
|
2
Done
|
Scoop in the Shrimp, Cover and Let the Water Return to the Boil. |
|
3
Done
|
Immediately Remove from the Heat, and Pour Off All the Liquid. |
|
4
Done
|
Replace the Cover and Let the Shrimp Steam Off the Heat For 10 Minutes. |
|
5
Done
|
Spread Out the Shrimp in a Large Glass or Stainless Steel Bowl to Cool Completely. |
|
6
Done
|
Peel the Shrimp and Devein If You Wish. |
|
7
Done
|
Toss the Shrimp With the Remaining 1/2 Lime Juice, Cover and Refrigerate For About an Hour. |
|
8
Done
|
in a Small Strainer, Rinse the Onion Under Cold Water, Then Shake Off the Excess Liquid. |
|
9
Done
|
Add to the Shrimp Bowl Along With the Cilantro, Ketchup, Hot Sauce, Optional Olive Oil, Cucumber and/or Jcama and Avocado. |
|
10
Done
|
Taste and Season With Salt, Usually About 1/2 Teaspoon. |
|
11
Done
|
Cover and Refrigerate If not Serving Immediately. |
|
12
Done
|
Spoon the Ceviche Into Sundae Glasses, Martini Glasses, or Small Bowls and Garnish With Sprigs of Cilantro and Slices of Lime. |
|
13
Done
|
Serve With Tortilla Chips If Desired. |
