Description
This Shrimp Ceviche Cocktail recipe is easy to make and is a great, refreshing appetizer for summer parties! I like to serve them with plantain chips or tostones cups, but they are also wonderful with tortilla cups.
Ingredients
2 pounds large shrimp
1 medium red onion
1 medium vine ripened tomato
2 habanero peppers
4 limes
1 navel orange
1/4 cup ketchup
1 bunch cilantro
2 tablespoons olive oil
salt and pepper to taste
Instructions
Prepping the Shrimp: Peel and deveined the shrimp. Set a pot of salted water to boil.
Prepping the Onions: While the water boils, thinly slice the red onion using a mandoline affiliate link. Then place the red onions in a ice-water bath to remove some of the bite. Set this aside.
Cooking: Get a bowl of water and ice ready for the cooked shrimp (you’ll need to get the cooked shrimp to cool immediately). Once the water on the stovetop is boiling, add the shrimp and cooke for 1-2 minutes. The shrimp should turn pink and curl into a C-shape. Immediately remove them from the water add to the iced water.
Prep the rest of the veggies: While the shrimp cools and the onions are soaking, cut the rest of the vegetables.
- Thinly slice the tomato using a mandolin (discard the ends).
- Remove the seeds and ribs from the habanero peppers and finely chop (be careful not to touch your eyes or mouth when handling the peppers).
- Chop the cilantro until you have about a 1/2 cup. You may want to add more or less to taste, and you’ll also want to add some fresh cilantro right before serving.
- Juice the limes and the orange, reserve the juice and discard of the fruit.
Mixing: In a large bowl, mix the ketchup, olive oil and lime and orange juices. Add the shrimp and the veggies. Mix and salt to taste.
Let it sit for 4 hours or overnight. Garnish with more cilantro before serving.
Serve with plantain chips, tortilla cups or stuff the shrimp in tostones cups.
Notes
If you can’t find habanero peppers, use jalapeño peppers. Also, if you don’t like a lot of heat, you can omit the peppers or add a small amount, to taste.
You can eat the shrimp ceviche cocktail right away, but it tastes better if you let it sit for a while. The onions and tomatoes also soften a bit more as it sits.
You really need a mandoline affiliate link to get the thin slices that are best for this ceviche. I’ve tried to thinly cut the onions and tomatoes, but they were still too chunky and overpowered the shrimp.
Don’t skip soaking the onions in a cold bath, it really helps to remove some of the bite of the onion.
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