• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Mock Shrimp Ceviche

May 21, 2009 | Appetizers, Salads

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
 
Prep time
Total time
 
Recipe type: Appetizer,Salad
Serves: 6
Ingredients
  • ½ cup fresh squeezed lime juice, plus 2 tablespoons
  • 1 pound small shrimp (easy peel best)
  • ¼ cup white onion, chopped fine
  • ⅓ cup cilantro, chopped
  • ½ cup ketchup
  • 1 tablespoon hot sauce (or more to taste)
  • 2 tablespoons extra virgin olive oil
  • ½ cup cucumber, finely diced
  • ½ cup jicama, finely diced
  • 1 avocado, peeled and cubed
  • salt
Instructions
  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. 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.
  2. 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.

 

Comments

One Response | TrackBack URL | Comments Feed

  1. Howdy I am so delighted I found your site, I really found you by error, while I was researching on Bing for something else, Anyways I am here now and would just like to say thanks a lot for a tremendous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to browse it all at the minute but I have bookmarked it and also added in your RSS feeds, so when I have time I will be back to read much more, Please do keep up the fantastic work.

    Reply

Leave a Reply

Rate this recipe:  



About Michele



Restaurant Reviews

  • opus denver asparagus salad
  • union station denver stoic and genuine oysters
  • row 14 grilled avocado vegetarian entree
  • yaxche playa del carmen 9 flaming drinks
  • linger denver scallops with melon and house made salumi
  • place at the table
  • ma peche new york sweetbreads

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro citrus coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives