Ceviche & Coctail Botana Recipe

Prepare Fish

Rinse the fish under cold water and pat dry with paper towels. Trim any remaining connective tissue and cut into uniform 1/2-inch cubes so the fish cooks evenly in the citrus.

Marinate

Place the fish cubes in a non-reactive (glass or stainless) bowl. Pour the fresh lime juice and lemon juice over the fish until pieces are submerged. Cover with plastic wrap and refrigerate for 20–30 minutes, stirring gently once at 10–15 minutes. The fish should turn opaque and firm — this means it is 'cooked' by the acid.

Combine Vegetables

While the fish is curing, place the thinly sliced red onion in a small bowl and rinse briefly with cold water to tame its bite, then drain well. Combine the drained onion, jalapeño, chopped cilantro, diced tomato, and cucumber (if using) in a separate bowl. Season with kosher salt and black pepper and toss lightly.

Finish Ceviche

When the fish is opaque and firm, drain about half of the citrus marinade if you prefer a less watery ceviche. Gently fold the vegetable mixture into the fish. Add the olive oil and adjust seasoning with additional salt and pepper to taste. Chill for 5–10 minutes more to meld flavors, then taste and adjust acidity or salt as needed.

Serve the ceviche cold with tortilla chips or on tostadas and lime wedges on the side.

Cook Shrimp

In a medium saucepan, bring 6 cups water to a gentle boil with the bay leaf, smashed garlic clove and 1 tablespoon salt. Add the shrimp and cook just until pink and firm, about 2–3 minutes depending on size. Do not overcook. Immediately remove shrimp with a slotted spoon and transfer to the ice bath to stop cooking. Once chilled, drain and pat shrimp dry and, if desired, chop into bite-size pieces for coctel or leave whole for presentation.

Make Cocktail Sauce

In a mixing bowl combine ketchup, prepared salsa (or pico de gallo), 3 tablespoons fresh lime juice, hot sauce (if using), finely diced red onion and chopped cilantro. Stir until smooth. Taste and season with salt and pepper to taste. If you prefer a thinner sauce, add 1–2 teaspoons of lime juice or a splash of water.

Assemble Coctel

Gently toss the cooled (and chopped, if desired) shrimp with enough cocktail sauce to coat, reserving a little sauce for serving. Fold in diced avocado just before serving to avoid browning. Chill the assembled coctel for 5–10 minutes to let flavors marry, or serve immediately over a bed of shredded lettuce in glasses or bowls.

Garnish with additional cilantro, avocado pieces and lime wedges. Serve with tortilla chips or tostadas.

Divide the ceviche and shrimp coctel among serving plates or glasses. Offer lime wedges and extra chips on the side. Keep chilled and consume within 2 hours for best freshness; leftover ceviche is best eaten the same day.