Mock Shrimp Ceviche
By: Michele Morris
Published: Sunday, January 3, 2010 - 5:07pm

Ingredients




1/2 cup fresh squeezed lime juice, plus 2 tablespoons
1 pound small shrimp (easy peel best)
1/4 cup white onion, chopped fine
 cup cilantro, chopped
1/2 cup ketchup
1 tablespoon hot sauce (or more to taste)
2 tablespoons extra virgin olive oil
1/2 cup cucumber, finely diced
1/2 cup jicama, finely diced
1 avocado, peeled and cubed
salt

Preparation

1 In a large stockpot, bring 1 quart salted water to a boil. Add 2 tablespoons of the lime juice and then add shrimp, cover, and return to a boil. Immediately remove from heat and drain. 2 Return shrimp to hot pot, replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. 3 Spread out shrimp to cool completely. When cool, peel shrimp and toss shrimp with remaining ½ cup lime juice, cover and refrigerate for about 1 hour. 4 Rinse chopped onion under cold water in a strainer and shake off excess liquid. 5 Add to shrimp in a large bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. 6 Mix gently, taste and season with salt. 7 Cover and refrigerate up to a few hours, or serve immediately. 8 To serve, spoon the a large lettuce leaf. If desired, garnish with sprigs of cilantro and slices of lime.

About


I love a versatile recipe – something you can use as an appetizer, a salad, or a summer entree – and this is one of those recipes. I originally developed this recipe for a Mexican themed cooking dinner party I was leading, but have used it many times since. I call this a mock ceviche because instead of allowing citrus juice to cook the shrimp over several hours (or overnight), I actually precook the shrimp. I like this technique when a large group will be eating the food as I don’t want anyone to be squeamish about the “raw” (even though it’s really cooked by citrus juices) shrimp in a true ceviche. If you make it the authentic way, simply marinate the raw shrimp lime juice overnight and then combine with remaining ingredients.

Comments:
Suzanne Almquist

I love this recipe, the only reason it doesn't rate 6 stars is that it has a short life. It doesn't keep for more that a day...but that's not by any fault of the inventive chef!