Ingredients
-
1/2
-
2
-
1
-
1/2
-
1/3
-
1/2
-
1 - 2
-
2
-
1
-
1
-
-
-
-
-
Directions
Shrimp Ceviche cocktail , From Rick Bayless’s Mexico One Plate at a Time I haven’t tried it yet, posting it here for safekeeping , It was a tad too sweet for our tastes I will make it again, but I think I’ll either add some vinegar to cut back on the sweetness or maybe go half ketchup + half tomato sauce It will be a little less gloppy if I go the latter route, but I don’t think that will do it any harm , This was so good! I followed it pretty much exactly used cucumber I also used Tapatio as my hot sauce Added a little white vinegar and Worcestershire sauce Ate on tostadas with added avocado and hot sauce on top Yum! Note: made approx 4 tosatadas Will double next time because everyone wanted more
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Steps
|
1
Done
|
Bring 1 Qt Salted Water to a Boil and Add 2 Tbsp 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, Set the Lid Askew and Pour Off All the Liquid. |
|
4
Done
|
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
Done
|
Peel and Devein the Shrimp If You Wish. |
|
6
Done
|
Toss the Remaining Shrimp With the Remaining 1/2 Cup Lime Juice, Cover and Refrigerate For About an Hour. |
|
7
Done
|
in a Small Strainer, Rinse the Onion Under Cold Water, Then Shake Off the Excess Liquid. |
|
8
Done
|
Add to the Shrimp Bowl Along With the Cilantro, Ketchup, Hot Sauce, Optional Olive Oil, Cucumber and/or Jicama and Avocado. |
|
9
Done
|
Taste and Season With Salt, Usually About 1/2 Teaspoon. |
|
10
Done
|
Cover and Refrigerate If not Serving Immediately. |
|
11
Done
|
Spoon the Ceviche Into Sundae Glasses, Martini Glasses, or Small Bowls. |
|
12
Done
|
Garnish With Sprigs of Cilantro and Slices of Lime. |
|
13
Done
|
Serve With Tostadas, Tortilla Chips or Saltines to Enjoy Alongside. |
