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)
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.
December 2001
