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 adrienneanson
on January 06, 2013
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You have to cook the shrimp first!!! It's shellfish!!! Shellfish is not safe if you don't cook it properly first- ceviche with fish can be just marinated in lime juice, but not shellfish! To all who think you can just make ceviche with shrimp without cooking it, you will make people sick! It's not safe!!!
By ceviche queen
on July 07, 2012
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This recipe is a goto for us. Ceviche with chips with this recipe goes for about $8.00 in a restaurant. Use Bufalo hot sauce. 2 Avocados. 1 fresh yellow mango diced optional. Key to this dish is setting it up. Get the lime juice first, then put the shrimp in, then put the other liquids in immediately to start the liquid setting up. Colavita olive oil is essential, not optional. When the dish has set up for several hours in the refrig, the ketchup part is not overpowering. I use 3/8 cup of lime juice, and 1-1/2 tsp. Bufalo. I use cooked shrimp, cuts down on prep. This recipe gets rave reviews whenever I fix it. In hot weather like this, wonderful and light summer dish.
By mizmonica6
California
on May 13, 2012
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I've used this recipe for the longest. But what I found was that you have add the ingredients to taste. I don't go by the measurements in the recipe. I add the amount of ketchup that I like as well as more or less lime juice as I taste. I really don't have any specific measurements. I just know how I want it to taste and keep tasting and adding what I think it needs till it comes out how I like it. Some say the ketchup is over powering. I don't think I ever add that much ketchup. Again. Do it according to your taste. You can't go wrong. Just use the recipe as a basis for the ingredients that go into it. This is the recipe that got me hooked on ceviche! I took this to a few parties and it got good reviews. This is one of those things that once I get started I can't stop eating.
Read all 37 reviews