There is this restaurant in San Leon... Gilhooley's is it's name. We love going there for the freshest oysters and shrimp. In the summer time they make the best shrimp ceviche that we have ever tasted. I found this recipe, and altered it a bit... I would have to say it is awesome!
Shrimp Ceviche
1 pounds headless shrimp, peeled and deviened, cooked 1 minute in 2 cups of boiling water (Set aside 1 cup of cooking water)
6 tablespoons fresh lime juice
1 teaspoon salt for curing onion
1 red onion, chopped; cured*
1 tablespoon fresh lime juice for curing onions
1 jalapenos, seeded and chopped
1 Roma tomatoes, seeded and chopped
1/2 cup fresh orange juice
3 tablespoons catsup
2 tablespoons olive oil
2 tablespoon cilantro (fresh coriander), minced
Salt and freshly ground black pepper to taste
In large, flat, non-reactive container, mix lime juice and salt. Marinate shrimp with juice in refrigerator for one hour or more; stir occasionally. Add onions, jalapenos and tomatoes to marinated shrimp. Drain; mix in reserved cooking water, orange juice, catsup, olive oil and cilantro. Chill thoroughly. Serve in small bowls with a teaspoon. Garnish with lime wedges.
*To cure onions, rub salt on the onions and let stand for 10 minutes, rinse and squeeze all the water out of them. Marinade in lime juice.
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