Ceviche de Camaron: Shrimp Ceviche "Cocktail"

Name: Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Ingredients: 1/2 cup plus 2 tablespoons fresh lime juice; 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound); 1/2 medium white onion, chopped into 1/4 inch pieces; 1/3 cup chopped fresh cilantro, plus several sprigs for garnish; 1/2 cup ketchup; 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side); About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness); 1 cup diced peeled cucumber or jícama (or 1/2 cup of each); 1 small ripe avocado, peeled, pitted and cubed; Salt; Several lime slices for garnish; Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Ceviche de Camaron: Shrimp Ceviche "Cocktail" was pinched from <a href="http://www.epicurious.com/recipes/food/views/ceviche-de-camaron-shrimp-ceviche-cocktail-104995" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1/2 cup plus 2 tablespoons fresh lime juice

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1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)

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1/2 medium white onion, chopped into 1/4 inch pieces

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1/3 cup chopped fresh cilantro, plus several sprigs for garnish

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1/2 cup ketchup

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1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)

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About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)

•

1 cup diced peeled cucumber or jícama (or 1/2 cup of each)

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1 small ripe avocado, peeled, pitted and cubed

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Salt

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Several lime slices for garnish

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Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

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