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Ceviche de Camaron (Shrimp Ceviche Cocktail)

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1/2 cup)
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

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

  2. 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.