Shrimp Ceviche "Cocktail"

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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!!!

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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.

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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.

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Take away water and ketchup and use clamato juice and use everything else tastes just like mexico very good.

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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.

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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...

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Loved it, easy to make and prepare a big hit with get together's and parties.

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simple recipe...sauteed my shrimp for just a couple of minutes & added an extra avocado & only used a tablespoon of ketchup (I am not a fan of ketchup at all & was afraid to add as much as the recipe called for. Delish.

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I love this recipe! I like to take it to parties and it is ALWAYS a favorite. I do add a bit more avocado and I sometimes make it with thawed, previously cooked frozen shrimp. I haven't tried it with jicama, just cucumbers and I agree a bit less ketchup is better. Serve it with tortilla chips.

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Horrible! You do NOT pre-cook nor boiled shrimp on a ceviche, never use ketchup sauce and/or jicama.