Ceviche de Camaron (Shrimp Ceviche Cocktail)

Sitting on the back porch on a pretty, quiet spring day - a little breeze stirring the wildflowers and the wind chimes, and hummingbirds buzzing around while they visit the nearby feeders.  Perfect time for this Ceviche de Camaron, either as an appetizer or a light afternoon meal.


Thanks to my brother John for suggesting this one.  It's a really easy recipe, and it is perfect for those of you that don't like the idea of "cooking" raw seafood using only the juice of limes. For this recipe, the shrimps are actually steamed until perfectly done.  Be careful with the amount of ketchup you use - I cut the amount in half because I didn't want sweet shrimp.  I think it would probably be good substituting chipotle ketchup if you have it, but if you do, be careful about how much hot sauce you use.


Serve this with tortilla chips and a the Sangria Mexicana shown in this picture, or, if you prefer, a less-sweet sangria, the Summer Margarita I wrote about earlier, or a good Mexican beer.