Table Talk » Girls' night out: Ceviche de Cameron

My friend Fran is pleading with me to share the recipe that I made for a recent Girls Night Out because she wants to make it for an uncoming potluck. We get together to knit and gab once a month. Our January night was our holiday potluck dinner. No knitting. It happened to fall on Inauguration Night, so in honor of Barack Obama's love of Rick Bayless' food, I decided to make my version of Rick Bayless' Ceviche de Cameron (Shrimp Ceviche Cocktail). You can find his original recipe here.

Bayless lightly poaches the shrimp in the shells, then peels them, but ever since I discovered Fine Cooking's method of roasting shrimp, I prefer roasting over poaching. After roasting and cooling the shrimp, you toss them with lime juice. While the shrimp marinate in the lime juice, you make the ceviche flavorings. This dish is best served the same day that it is made. If you want to make it ahead, roast the shrimp and store them in the serving bowl, juice the limes and store the juice in a small bowl, mix the flavorings in a separate bowl; basically make all of the components, but keep them separate. About an hour before serving, pour the lime juice over the shrimp. Then about 15 minutes before serving, toss the shrimp and lime juice with the flavorings. If you make the flavorings ahead, toss the avocado with a tablespoon or two of lime juice so that it doesn't turn brown.

Ceviche de Cameron (Shrimp Ceviche Cocktail)

2 pound raw large shrimp, 21-25 count
1 tablespoon olive oil
salt and pepper
1/2 cup fresh lime juice
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 tablespoon hot sauce
1 tablespoon olive oil
1 cucumber, chopped
1 avocado, peeled, pitted and cubed
Salt
Tortilla chips, I use Green Mountain Tortilla Strips

Preheat the oven to 400F.

Peel and devein the shrimp. I always remove the tails from the shrimp because I hate dealing with shrimp tails when I am eating shrimp. Place them in a bowl and toss them with 1 tablespoon olive oil, season with salt and pepper. Spread the shrimp on a foil-lined baking sheet and roast for 6-8 minutes or until just barely cooked. Let the shrimp cool for 10 minutes.

Toss the shrimp with the lime juice, cover and refrigerate for about an hour.

To make the flavorings, in a small strainer, rinse the onion under cold water, then shake off the
excess liquid. Add the onion the shrimp bowl along with the cilantro, ketchup, hot sauce, optional
olive oil, cucumber and avocado. Taste and season with salt, usually about 1/2 teaspoon.

Serve with tortilla chips to enjoy alongside.

Here's the rest of our GNO menu

Lisa's chicken soup: this was such a comforting soup, I hope she shares the recipe with me.

Tammy's beautiful antipasto: salami, prosciutto, chorizo, olives, cheeses, marinated mushrooms, and other delights.

Fran's Spinach Salad with Tzatziki dressing: garlicky goodness.

And some cookies and chocolate for dessert from Fran.

We missed those who couldn't make it that evening. And they missed some great food.

Posted January 29, 2009 5:40 PM in

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3 Comment(s)

Lisa said… (on January 29, 2009 at 19:55 PM #)

Patti, the Shrimp is one of my new favorites! Absolutely divine. Can't wait to try roasting the shrimp. Happy to share my soup recipe, too.

EAT! said… (on January 30, 2009 at 07:24 AM #)

The shrimp looks delicious! I love many of Rick Bayless' recipes and this looks like it will make an appearance on my Super Bowl table.

Fran said… (on January 30, 2009 at 11:00 AM #)

Thank you, thank you, thank you, Patti! Especially for the if-you-want-to-fix-it-ahead instructions. I'll tell you how the gang at work liked it after our potluck next week. I may need to make this the morning of the potluck so I don't eat it all before I serve it!
Lisa--I'd love your soup recipe, too.