Bring 1 quart salted water to a boil and add 2 Tbsp of the lime juice. Scoop in shrimp, cover and return to boil. Immediately remove from heat, set the lid askew and pour off all the liquid. Replace cover and let shrimp steam off the heat for about 10 minutes. Spread out shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein shrimp. Toss shrimp with the remaining 1/2 cup lime juice, cover and refridgerate for about an hour.
In a small strainer rinse onion under cold water, then shake off excess liquid. Add to the shrimp bowl along with cilantro, ketchup, hot sauce, olive oil, cucumber, and avocado. Taste and season with salt, unsually about 1/2 tsp. Cover and refridgerate if not serving immediately.
Spoon into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.
Working Ahead- The ceviche is best made the day it is served.
Originally Submitted
1/4/2011
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