Shrimp Ceviche

Shrimp Ceviche - Fresh On The Menu Recipe

Serves six as an appetizer or four people as a main course

  • 1 pound, 26-30 Shrimp, peeled and deveined
  • 3 limes, juiced
  • 3 Jalapenos diced, with the seeds removed
  • ½ small red onion, diced
  • ½ tomato, diced
  • 1/3 bunch cilantro chopped
  • ½ cup tomato juice
  • ½ cup tomato catsup
  • ¼ bottle green Tabasco
  • 1/8 bottle Cholula 
  • Salt and Pepper to taste
  • 1 t chopped garlic
  • 2  Avacados
  • 1 romaine heart
  • 4 flour tortillas


Blanch shrimp in simmering water with the chopped garlic until they are cooked halfway through. Strain the shrimp and cool immediately.  Combine the rest of the ingredients and mix well. Once the shrimp have cooled, chop them roughly and place the shrimp in a large bowl or pan. Pour the mixture of the rest of the ingredients over the shrimp and mix well. Push down lightly on the shrimp with your hand or a spoon to make sure they are completely submerged by the liquid. Cover with plastic wrap and let them sit in the refrigerator for one hour. Serve with fried tortillas, sliced avocados, and shredded romaine lettuce.


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