Makes 3 cups, serving 6 as an appetizer
- 1/2 cup plus 2 tablespoons fresh lime juice
- 1 generous pound unpeeled smallish shrimp
- ½ medium white onion, chopped into ¼ inch pieces
- 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
- ½ cup Frontera Jalapeño Cilantro Salsa
- Bottled hot sauce to taste
- About 2 tablespoons extra virgin olive oil
- 1 cup diced peeled cucumber or jícama (or ½ cup of each)
- 1 small ripe avocado, peeled, pitted and cubed
- Several lime slices for garnish
- Frontera Tortilla Chips, tostadas, chips or saltine crackers for serving
- Bring 1 quart of salted water to a boil and add 2 tablespoons 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 heat 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 ½ cup lime juice, cover and refrigerate for about an hour.
- 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, salsa, hot sauce, olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about ½ teaspoon. Cover and refrigerate if not serving immediately.
- Spoon the ceviche into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips, tostadas, or saltines to enjoy alongside.