Shrimp Ceviche

Courtesy of chef Antonio de Livier of La Panga del Impostor (Mexico)



200g raw, whole medium shrimp, peeled and deveined

4 60ml bottles Tabasco Sauce or Tabasco Chipotle Sauce

240ml freshly squeezed lemon juice

1 Tbsp fine salt

150g diced tomato

150g diced red onion

50g roughly chopped fresh coriander

1/2 avocado, cubed

30g sour cream

4 tostadas

50g crispy pork cracklings (chicharrón), for garnish



  1. In a large bowl, combine shrimp, Tabasco Sauce, lemon juice and salt. Set aside and marinate for 20 minutes.
  2. In a separate bowl, combine the tomato, onion and coriander and mix well. Season with salt to taste. Add avocado cubes.
  3. 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.

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