Ceviche de Camaron (Shrimp Ceviche Cocktail)

While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.

Yield: 6 servings (serving size: 1/2 cup)

Ingredients

• 1/2  cup  chopped onion
• 6  cups  water
• 3/4  cup  fresh lime juice, divided
• 1  pound  medium shrimp
• 1  cup  chopped peeled cucumber
• 1/2  cup  ketchup
• 1/3  cup  chopped fresh cilantro
• 2  tablespoons  Mexican hot sauce (such as Tamazula)
• 1  tablespoon  olive oil
• 1/4  teaspoon  salt

Preparation

Place chopped onion in a colander, and rinse with cold water. Drain.

Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Nutritional Information

Calories:

138 (25% from fat)

Fat:

3.8g (sat 0.6g,mono 1.9g,poly 0.8g)

Protein:

16.2g

Carbohydrate:

10.8g

Fiber:

0.8g

Cholesterol:

115mg

Iron:

2.1mg

Sodium:

483mg

Calcium:

53mg