Shrimp Ceviche Cocktail

ingredients

• 1/2 cup plus 2 tablespoons fresh lime juice
• 1 pound unpeeled smallish shrimp
• 1/2 medium white onion, chopped into 0.25 inch pieces
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1/2 cup ketchup
• 2 tablespoons vinegary Mexican bottled hot sauce
• About 2 tablespoons extra-virgin olive oil
• 1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
• 1 small ripe avocado, peeled, pitted and cubed
• Salt
• Several lime slices for garnish
• Tostadas, tortilla chips, or crackers

directions

Cooking and Marinating the Shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add the shrimp, cover and let the water return to the boil. Immediately remove from the heat and pour off all the liquid. 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. Peel and devein the shrimp if desired: 1 by 1 lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.

The flavorings: In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt. Cover and refrigerate if not serving immediately.

Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or crackers.

note:The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.