Shrimp Ceviche

Shrimp Ceviche

This Mexican traditional shrimp recipe is customized for Let’s Salsa by ceviche specialist Katinka Lansink Dodero (Ceviche Ceviche).


  • juice of 2 limes
  • 6 teaspoons Chill Jalapeño hot sauce 
  • 14 medium shrimps, cooked
  • 1 avocado, cut in 20 cubes of 1x1cm
  • 10 cm cucumber, cut in thin slices
  • 1/2 red onion cut in small dices
  • 1 handfull cilantro leaves
  • 1 jalapeño cut in small rings


  1. Mix the juice and the Chill Jalapeño hot sauce
  2. Add the shrimps and leave for 2 minutes
  3. Take the shrimps out of the tiger’s milk
  4. Mix the shrimps gently with the avocado and cucumber
  5. Put the ceviche on a plate and garnish with cilantro and the left jalapeño rings. 

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