SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 5.6 g
  • Cholesterol: 60.8 mg
  • Sodium: 168.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.0 g

View full nutritional breakdown of Shrimp Cerviche from Rick Bayless calories by ingredient
Report Inappropriate Recipe

Shrimp Cerviche from Rick Bayless

Submitted by: HUGHESML1


Number of Servings: 6

Ingredients

    1 quart salted water
    1/2 cup plus 2 tablespoons freshly squeezed lime juice
    1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
    1/2 medium white onion, chopped into 1/4-inch pieces
    1/3 cup chopped fresh cilantro, plus several sprigs for garnish
    1/2 cup ketchup
    1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo)
    About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
    1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
    1 small ripe avocado, peeled, pitted and cubed
    Salt
    Several lime slices, for garnish
    Tostadas or tortilla chips or saltine crackers, for serving

Directions

Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.

The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.

Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.

Yield 3 cups, serves 6


Number of Servings: 6

Recipe submitted by SparkPeople user HUGHESML1.






Great Stories from around the Web


Rate This Recipe