• Ingredients: 34
  • Serves: 3

Ceviche de camaron: shrimp ceviche "cocktail" with fresh lime juice, unpeeled smallish shrimp, , chopped fresh cilantro, plus several sprigs for garnish, ketchup, vinegary mexican bottled hot sauce, olive oil, preferably extra-virgin, diced peeled cucumber or jícama, 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.

Ingredients

  • 1/2 cup plus 2 tbsps. fresh lime juice
  • 1 generous lb. unpeeled smallish shrimp
  • 1/2 medium white onion, chopped into 1/4 inch pcs.
  • 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
  • 1/2 cup ketchup
  • 1 to 2 tbsps. vinegary Mexican bottled hot sauce
  • About 2 tbsps. olive oil, preferably extra-virgin
  • 1 cup diced peeled cucumber or jícama
  • 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

For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

1. Cooking and Marinating the Shrimp.

  1. Step 1 Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil.

    For this step you will need

  2. Step 2 Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes.

    For this step you will need

  3. Step 3 Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract.

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2. The flavorings.

  1. Step 4 In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.

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  2. Step 5 Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.

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3. Serving the ceviche.

  1. Step 6 Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime.

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Working Ahead:

  1. Step 7 The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

    For this step you will need