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Shrimp Ceviche

Created by Chef Antonio de Livier of La Panga del Impostor (Mexico)

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Recipe uses Original Red Sauce
Original Red Sauce
4 servings
Shrimp Ceviche
Shrimp Ceviche


20/24 raw, whole medium shrimp, peeled and deveined
1 cup freshly squeezed lemon juice
1 tablespoon fine salt
1 cup diced tomato
1 cup diced red onion
1 cup roughly chopped fresh cilantro
1/2 avocado, cubed
2 tablespoons sour cream
4 tostadas
1/2 cup crispy pork cracklings (chicharrón), for garnish


In a large bowl, combine shrimp, TABASCO® Sauce, lemon juice, and salt. Set aside and marinate for 20 minutes.

In a separate bowl, combine the tomato, onion, and cilantro and mix well. Season with salt to taste. Add avocado cubes.

Transfer vegetable mixture to bowl of marinated shrimp and mix well to incorporate.

Serving Suggestion: Spread sour cream on each tostada and top with ceviche. Garnish with slices of crispy pork cracklings (chicharrón).

You will need:

Original Red Sauce

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Original Red Sauce

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