Mexican Shrimp Cocktail
 
 
>from rick bayless: mexican cooking one plate at a time 
 
1/2 cup  plus 2 tablespoons fresh lime juice
1   generous pound unpeeled smallish shrimp
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 Tbsp  vinegary mexican bottled hot sauce
2   table spoons olive oil, preferably extra virgin
1 cup  diced peeled cucumber or jicama (or 1/2 cup of each)
1 small  ripe avocado, peeled, pitted and cubed
  salt
  several lime slices for garnish
  tostadas or tortilla chips
 
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 a boil. immediately 
remove from the heat, set the lid askew and pour all of the liquid. replace and 
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 devein the shrimp if you wish: one by one, lay the shrimp on your work 
surface, make a shallow incision down the back and scrape out the dark 
intestinal tract. toss the shrimp with the remaining 1/2 cup lime juice, cover 
and refrigerate for about an hour. 
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 jicama and avocado. taste and season with 
salt, usually about 1/2 teaspoon. cover and refrigerate if not serving 
immediately. 
spoon the sauce 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. 
 
-- 
(ID: 13596) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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