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Shrimp and Avocado Ceviche Cocktail
Ingredients
- 1/2 cup plus 2 T. fresh lime juice
- 1 generous pound unpeeled smallish shrimp (41/50 count to a pound)
- 1/2 medium red onion, finely diced
- 1/3 cup chopped fresh cilantro
- 1/2 cup ketchup
- 1 to 2 T. vinegary Mexican bottled hot sauce*
- 2 T. extra virgin olive oil
- 1 cup finely diced peeled cucumber
- 1 small ripe avocado, peeled, pitted and cubed
- salt
- several lime slices for garnish
- tortilla chips for serving
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 the pan and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam for 5-10 minutes. Spread the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp when cooled. (alternately - purchase uncooked, deveined, shelled shrimp) Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for 1 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, olive oil, and cucumber. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate. Right before serving, add the diced avocado.
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 or tortilla chips to enjoy alongside.
Working Ahead
- The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.
Notes
- *Such as Tamazula, Valentina or Búfalo, the latter being on the sweet side. I used Valentina~ which is what Chef Paul recommended
Adapted from Rick Bayless
Adapted from Rick Bayless
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/