Name: Coctel De Camarones Recipe
Total time: 25 min
Yield: 4
Cuisine: South American

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You're probably familiar with the peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that daysdressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home. 

How to make Coctel De Camarones  Recipe

J. Kenji Lopez Alt

Crawler

South American

<p>You're probably familiar with the peruvian-style ceviche made with raw seafood cured with citrus juice and aromatics. The colombian stuff is different. It's made with cooked shellfish and shrimp, langoustines, lobster, oysters, octopus, periwinkles, or whatever gets dragged up that daysdressed with lime juice, ketchup, mayonnaise, and perhaps some hot sauce and onions or cilantro. It comes served with saltines and it's damn delicious. Here's how to replicate it at home. </p>

Peeled small shrimp

Kosher salt

Baking soda

Juice from about 4 limes

Mayonnaise

Extra virgin olive oil

Ketchup

Finely minced onion

Hot sauce to taste

Minced fresh parsley leaves

Freshly ground black pepper

Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Place in refrigerator and let rest for 15 minutes.

step 1

In a medium bowl, combine 1 tablespoon lime juice, mayonnaise, olive oil, ketchup, and onion and stir until homogenous. Add hot sauce to taste and stir to combine. Add parsley and season to taste with salt and black pepper. Set aside.

step 2

Add shrimp to medium pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt with remaining 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170 f on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner. Add shrimp to bowl with sauce and toss to combine. Serve immediately with crackers and extra limes for squeezing.

step 3

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