Shrimp Ceviche Cocktail

With Cinco de Mayo just a few days away, this recipe is a great addition to any Mexican theme night you have.  A mix between traditional shrimp ceviche and shrimp cocktail, the salad is refreshing and delicious!

• 1 quart salted water
• 1/2 cup plus 2 tablespoons freshly squeezed lime juice
• 1 generous pound small shrimp (about 41 to 50 count to a pound)
• 1/2 medium white onion, diced
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1/2 cup ketchup
• 1 to 2 tablespoons hot sauce
• About 2 tablespoons olive oil
• 1 cup peeled, diced cucumber 
• Salt
• Several lime slices, for garnish

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, drain the liquid, leaving the shrimp in the empty pot.

Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes.  After steaming, transfer shrimpt to a bowl and cool completely. Peel and devein shrimp (if needed).

Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.

In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. This mellows the raw onion flavor. 

Add chopped cilantro, ketchup, hot sauce, olive oil, cucumber, and onion to a bowl. Mix gently, taste and season with salt, usually about 1/2 teaspoon.  Stir in shrimp.

Cover and refrigerate up to a few hours, or serve immediately.

Recipe adapted from Rick Bayless