Coctel De Camarones (Colombian-style Shrimp Ceviche Cocktail)

By polloazul

Ingredients

• 1 pound peeled small shrimp (see note above)
• 3 tablespoons juice from about 4 limes
• Kosher salt
• 3 tablespoons mayonnaise
• 2 teaspoons extra-virgin olive oil (see note above)
• 2 tablespoons ketchup
• 1/4 cup finely minced onion
• Hot sauce (such as Tabasco) to taste
• 1 tablespoon minced fresh parsley leaves (optional)
• Freshly ground black pepper
• Saltine crackers for serving

Preparation

Step 1

Place shrimp in a small bowl. Add 2 tablespoons lime juice and 1 teaspoon salt and toss to combine. Place in refrigerator and let marinate for 15 minutes.

2
Meanwhile, bring a large pot of salted water to a boil. In a medium bowl, combine remaining lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper.

3
Drain shrimp and add to pot of boiling water. Cook until just barely cooked through, about 45 seconds. Drain shrimp in sink and place under cold running water until well chilled, about 1 minute. Transfer to a large plate lined with paper towels and carefully dry shrimp. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.