Food Network: Shrimp Ceviche "Cocktail"

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Shrimp Ceviche "Cocktail"
Recipe courtesy Rick Bayless,

Ingredients
1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina
or Bufalo)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out
sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)

1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving

Directions
Cooking and marinating the shrimp: Bring 1 quart
salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover
and return to a boil. Immediately remove from heat, set pot lid askew and pour off
all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10
minutes. Spread out shrimp in large glass or stainless steel bowl to cool
completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2
cup lime juice, cover and refrigerate for about 1 hour.
The flavorings: In a small strainer, rinse chopped onion under cold water, then

shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup,
hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently,
taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up
to a few hours, or serve 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 saltines.