Shrimp Ceviche "cocktail"

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup fresh lime juice
• 2 tablespoons fresh lime juice
• 1 lb raw shrimp in shells (preferably 41/50)
• 1/2 medium onion, chopped into 1/4 in pieces
• 1/3 cup cilantro, fresh, plus several sprigs for garnish
• 1/2 cup ketchup
• 1 -2 tablespoon vinegary mexican bottled hot sauce (tamazula, valentina or bufalo)
• 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
• 1 cup cucumbers or 1 cup jicama, peeled and diced
• 1 avocado, peeled, pitted and cubed
• salt
• lime (to garnish)
• tostadas, tortilla chips or saltine, for serving

Recipe

• 1 bring 1 qt salted water to a boil and add 2 tbsp of the lime juice.
• 2 scoop in the shrimp, cover and let the water return to the boil.
• 3 immediately remove from the heat, set the lid askew and pour off all the liquid.
• 4 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.
• 5 peel and devein the shrimp if you wish.
• 6 toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour.
• 7 in a small strainer, rinse the onion under cold water, then shake off the excess liquid.
• 8 add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado.
• 9 taste and season with salt, usually about 1/2 teaspoon.
• 10 cover and refrigerate if not serving immediately.
• 11 spoon the ceviche into sundae glasses, martini glasses, or small bowls.
• 12 garnish with sprigs of cilantro and slices of lime.
• 13 serve with tostadas, tortilla chips or saltines to enjoy alongside.