Bayless: "Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance."
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.
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By Lisa555
on February 07, 2012
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This was horrible! The ketchup was too over powering, in this dish. Everyone tasted it but I went home with the nearly the entire thing. I did try and fix it by rinsing off the ketchup flavor, draining the contents of the bowl then adding more lime juice. It was at least finished the next day and not wasted. The combo of all the other ingredients is good- the jicama stays crunchy.. If I ws to try anything like this again I would serve the dish with "only lime juice, add fresh jalapenos/or hot chili to punch up the heat. I would serve the shrimp (surrounding a scoop of ceviche-in a martini glass and garnish with a cilantro sprig- keeping real coctail sauce on the side.
By machgogo19
on December 26, 2011
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Made this while on vacation so had to fudge a few of the ingredients, but this recipe was a big hit! I should have made a bigger batch...
By Isaiahkk
on July 25, 2011
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Loved it, easy to make and prepare a big hit with get together's and parties.
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