Ceviche de Camaron (Shrimp Ceviche Cocktail)
While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.
Ingredients
- 1/2 cup chopped onion
- 6 cups water
- 3/4 cup fresh lime juice, divided
- 1 pound medium shrimp
- 1 cup chopped peeled cucumber
- 1/2 cup ketchup
- 1/3 cup chopped fresh cilantro
- 2 tablespoons Mexican hot sauce (such as Tamazula)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Nutrition Information
- calories 138
- caloriesfromfat 25 %
- fat 3.8 g
- satfat 0.6 g
- monofat 1.9 g
- polyfat 0.8 g
- protein 16.2 g
- carbohydrate 10.8 g
- fiber 0.8 g
- cholesterol 115 mg
- iron 2.1 mg
- sodium 483 mg
- calcium 53 mg
How to Make It
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Place chopped onion in a colander, and rinse with cold water. Drain.
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Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.
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