Mock Shrimp Ceviche

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.

Mock Shrimp Ceviche
Serves 6 as a salad

1/2 cup fresh squeezed lime juice, plus 2 tablespoons
1 pound small shrimp (easy peel best)
1/4 cup white onion, chopped fine
1/3 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

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. Return shrimp to hot pot, replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. 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. Rinse chopped onion under cold water in a strainer and shake off excess liquid. Add to shrimp in a large bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt. Cover and refrigerate up to a few hours, or serve immediately. To serve, spoon the a large lettuce leaf. If desired, garnish with sprigs of cilantro and slices of lime.


pvl said...

can you imagine anything other than ketchup as a binding sauce? Something about ketchup just ... I can't quite bring myself to it! :)

pvl said...

oh, also ... if we wanted to cook it by marinating, do we use sufficient lime juice to cover (that would be alot, I would think) or is it sufficient to stay with 1/2 cup and just stir it up well?

Michele Morris said...

The reason I use ketchup is for the combination of tomato plus acidity. you could use a small amount of tomato paste with a little vinegar - maybe even something like a sherry vinegar?

Michele Morris said...

Just saw your other comment - you want enough lime juice to "cook" the shrimp, so make sure they are coated well and add a little more if it seems they aren't all covered. If I were doing it that way I'd probably cover them in lime juice then drain off the excess before mixing with the other ingredients, but that might take alot of limes!

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