Ingredients
– 1/2 cup plus 2 tablespoons fresh lime juice (6-7 limes)
– 1 generous pound unpeeled smallish shrimp (preferably 41/50 count to a pound, but larger ones can be cut in half)
– 1/2 medium white onion, chopped into 1/4-inch pieces
– 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
– 1/2 cup ketchup
– 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina, or Búfalo)
– About 1 1/2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
– 1 cup jícama (cucumber can be substituted or a combination of both)
– 1 small ripe avocado, peeled, pitted, and cubed
– Salt
– Several lime slices for garnish
– Tostadas or tortilla chips, store-bought or homemade, or saltine crackers for serving
Instructions
1. Cooking and Marinating the Shrimp
– Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
– Scoop in the shrimp, cover, and let the water return to boil. Immediately remove from the heat and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes.
– Spread out the shrimp in a large glass or stainless-steel bowl to cool completely.
– Peel and de-vein the shrimp. Toss the shrimp with the remaining 1/2 lime juice, cover, and refrigerate for about an hour.
2. The Flavorings
– In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
– Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama, and avocado.
– Taste and season with salt, usually about 1/2 teaspoon.
– Cover and refrigerate if not serving immediately.
3. **Serving the Ceviche**:
– Spoon the ceviche into sundae glasses, martini glasses, or small bowls.
– Garnish with sprigs of cilantro and slices of lime.
– Serve with tostadas, tortilla chips, or saltines to enjoy alongside.
Working Ahead
The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.