Ceviche de Camaron (Shrimp Ceviche Cocktail)

Becky Luigart-Stayner; Jan Gautro
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

Place chopped onion in a colander, and rinse with cold water. Drain.

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.

Note:

December 2001