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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

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.

Cooking Light DECEMBER 2001

  • Yield: 6 servings (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 138
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 16.2g
  • Carbohydrate: 10.8g
  • Fiber: 0.8g
  • Cholesterol: 115mg
  • Iron: 2.1mg
  • Sodium: 483mg
  • Calcium: 53mg
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Ceviche de Camaron (Shrimp Ceviche Cocktail) recipe

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