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Ceviche de Camaron: Shrimp Ceviche Cocktail Recipe

Ceviche de Camaron: Shrimp Ceviche Cocktail Recipe

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Ceviche de Camaron: Shrimp Ceviche Cocktail

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Ingredients

Count

Nutrition

426

Calories

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Ingredients:

Serving

1/2 cup plus 2 tbsp fresh lime juice
1 generous lb unpeeled smallish shrimp (i prefer the ones that are 41/50 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 tbsp vinegary mexican bottled hot sauce (such as tamazula, valentina or bufalo, the latter being on the sweet side)
about 2 tbsp olive oil , preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
several lime slices for garnish
tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Directions:

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. 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, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.
3. 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 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.
Mexico One Plate at a Time Scribner

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	425.79 Kcal (1783 kJ)
Calories from fat	288.18 Kcal
		% Daily Value*
Total Fat	32.02g	49%
Sodium	244.53mg	10%
Potassium	468.37mg	10%
Total Carbs	33.95g	11%
Sugars	4.25g	17%
Dietary Fiber	7.13g	29%
Protein	4.37g	9%
Vitamin C	31mg	52%
Iron	1.1mg	6%
Calcium	41.1mg	4%

Amount Per 100 g
Calories	193.08 Kcal (808 kJ)
Calories from fat	130.68 Kcal
		% Daily Value*
Total Fat	14.52g	49%
Sodium	110.88mg	10%
Potassium	212.39mg	10%
Total Carbs	15.39g	11%
Sugars	1.93g	17%
Dietary Fiber	3.23g	29%
Protein	1.98g	9%
Vitamin C	14mg	52%
Iron	0.5mg	6%
Calcium	18.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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