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Ingredients
- 1/2 cup + 2 TBSP Lime Juice (fresh)
- 1 + lb Shrimp (raw unshelled 41-50ct)
- 1/2 cup White Onion (diced)
- 1/3 cup Cilantro (chopped)
- 1/2 cup Ketchup
- 1-2 TBSP Hot Mexican Sauce (vinegary type)
- 2 TBSP Olive Oil
- 1 cup Cucumber (diced) or Jicama
- 1 Avocado (diced)
- Salt to Taste
Details
Preparation time 40mins
Cooking time 60mins
Preparation
Step 1
1. In 4-qt pot bring salted water to a boil. Add 2 Tbsp Lime Juice and Shrimp to water. Return to boil. Remove from heat and pour off liquid. Cover with lid and let sit for 10 minutes.
2. Spread Shrimp in glass pan to cool. When cool deshell, devain and cut in half. Put in small glass bowl and add remaining fresh Lime Juice and refrigerate.
3. Mix remaining ingredients in glass bowl. Note: if Cerviche is not going to be served within 12 hours then add Avocados just prior to serving.
4. Mix Shrimp and juice with the other ingredients and refrigerate in a GLASS container until ready to use.
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