Here’s Rick Bayless’s contemporary grilled shrimp version of Mexico’s classic lime-marinated seafood cocktail. This is a fabulous party dish to have your guests help assemble or to bring to a potluck-style outing.
Serves 6 as an appetizer
- About 8 bamboo skewers
- 1 generous pound peeled medium-size shrimp (about 24 pieces)
- Olive oil
- 1/2 cup fresh lime juice, plus several lime slices for garnish
- ½ medium white onion, finely chopped
- 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
- ½ cup ketchup
- 1 to 2 tablespoons Frontera Hot Sauce
- About 2 tablespoons olive oil (optional but recommended to smooth out sharpness)
- 1 cup diced peeled cucumber or jícama (or ½ cup of each)
- 1 small ripe avocado, peeled, pitted and cubed
- Salt, about 1/2 teaspoon
- Tostadas, tortilla chips or saltine crackers for serving
- Grilling and marinating the shrimp. Preheat the gas grill or prepare a charcoal grill. Soak bamboo skewers in water for at least 30 minutes. Skewer the shrimp, about 6 per skewer; thread a second skewer through the shrimp so they won’t turn on the grill. Spray generously with oil. Grill, turning once until opaque, about 4 minutes total. Let the shrimp cool completely. Cut cooked shrimp into ½-inch pieces and place in a large non-aluminum bowl. Toss with the lime juice, cover and refrigerate to chill.
- The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl, along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber or jícama and avocado. Taste and season with salt, if you think it needs any. Cover and refrigerate, if not serving immediately.
- Serving. Spoon the ceviche into martini glasses, juice glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
NOTES: The shrimp can be grilled a day in advance—only let it marinate with the lime juice a few hours or the lime will start to overpower the delicate sweet flavor of the shrimp.