Shrimp Ceviche
1/2 cup plus 2 Tbls fresh lime juice
1 generous pound unpeeled smallish shrimp (41/50 count to
a pound)
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 Tbls vinegary Mexican bottled hot sauce (such as
Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 Tbls olive oil, preferably extra-virgin
(optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama (or 1/2 cup of
each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade for
serving
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 the boil. Immediately remove from the
heat, set the lid askew 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 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 (usually) dark intestinal tract. 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.
Makes 3 cups, serving 6 as an appetizer