Ceviche de Camaron

Shrimp Ceviche "Cocktail"

Ceviche de Camaron

Makes 3 cups, serving 6 as an appetizer

1/2 cup plus 2 Tbsp fresh lime juice

1 generous pound unpeeled smallish shrimp (41/50 count preferred)

1/2 medium white onion, chopped into 1/4-inch pieces

1/3 cup chopped fresh cilantro, plus several sprigs for garnish

1/2 ketchup

1 to 2 Tbsp vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo, the later being on the sweet side)

About 2 Tbsp olive oil, preferably EVOO (optional but recommended to smooth out sharpness)

1 cup diced peeled cucumber or jicama

1 small ripe avocado, peeled, pitted and cubed

Salt

Several lime slices for garnish

Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving.

Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 Tbsp 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 hear 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 cup lime juice, cover and refrigerate for about an hour.

The Flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along wiht the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Taste and season with salt, usually about 1/2 tsp. Cover and refrigerate if not serving immediately.

Serving. Spoon the ceviche into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostada, 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.