- In a large saucepan, bring 4 litres (1 gallon) salted water to a boil.
- Add shrimp and cook for 2–3 minutes or until pink. Remove shrimp and place in an ice bath. Pat dry. Place shrimp in a bowl and add lime juice and lemon juice. Refrigerate for 1 hour.
- Add ketchup, cilantro, cucumber, jalapeño pepper, hot sauce and horseradish to the bowl with shrimp and gently stir to coat. Serve cold.
CHEF’S SECRET
Make sure not to overcook the shrimp. When they start to turn opaque and pink, remove them from the boiling water so they do not get rubbery and tough.
Adjust the hot sauce and horseradish to taste. Start by adding a little, tasting, then adding more if desired. This way you can adjust the spiciness of the dish.
Add the cucumber and red onions just before serving for a crunchy texture that perfectly complements the tender shrimp.
Top your ceviche with diced avocado and a pinch of fleur de sel just before serving. The avocado lends a creamy texture that complements the shrimp, while the fleur de sel intensifies the flavours.
Our Easy Shrimp Ceviche will transport you to the seaside with its fresh, vibrant flavours and crunchy texture. Designed to delight your taste buds, this ceviche combines luxurious giant shrimp with exquisitely tangy lime and lemon juice, creating a symphony of flavours that awaken the taste buds. Ketchup lends a subtle sweetness while cilantro and cucumber add a burst of freshness. Jalapeño and Cholula Original Hot Sauce take the flavour to the next level, blending seamlessly with the horseradish for the perfect balance between heat and freshness. Served cold, this ceviche is an ode to simple, pure ingredients, promising a refreshingly unforgettable culinary experience.