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Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank’s RedHot for some delicious heat.
Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico. As a result, there is plenty of fresh seafood for anyone who likes it.
For me, there is just about nothing better than a making a delicious shrimp ceviche with fresh ingredients during the summer. I always remember getting together on Sunday afternoons with my extended family and sharing fresh ceviche with freshly made tostadas. My siblings and I always went out to get the fresh shrimp and avocados from the market and those were some of my favorite memories. I love entertaining family and friends with this recipe now too!
For a traditional Mexican shrimp ceviche, you have to use a good hot sauce like Frank’s RedHot. I had never tried Frank’s RedHot in Mexico, but here in the United States I have come to love it. After trying it on this shrimp ceviche recipe, I now understand their tagline of “I Put That $#!+ On Everything!” Using Frank’s RedHot will guarantee that you party stands out from the crowd this summer!
You really can put Frank’s RedHot on nearly everything – it is so versatile and there are different flavors as well. Frank’s RedHot Buffalo is perfect for summer. Visit their site for inspiration and check out their Buffalo Chicken Sandwich recipe.
For this shrimp ceviche recipe I used the Frank’s RedHot Buffalo, but I love the other flavors as well.
They have Frank’s RedHot Original Cayenne Pepper Sauce and Frank’s RedHot Sweet Chili Sauce as well. All of these varieties have the perfect combination of flavor and heat and add something extra to everything. Frank’s RedHot Original is the most versatile sauce that can be used for a wide variety of dish types. Another good thing about it is that it complements food – it doesn’t overpower anything with too much heat. That is why I love using it for this recipe. Get $1.00 off your purchase by clicking on the image below.
Now that summer is arriving here in Colorado, I am going to be sure to make this shrimp ceviche recipe as much as possible. I love to make a nice fresh batch and serve it with tostadas so that everyone can come and grab as much or as little as they want. It is really a perfect option for family gatherings and more. One bite, and I know that you will agree that this is the best shrimp ceviche recipe around!
Check out these other Mexican favorites from my site:
Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.
Save RecipeIngredients
- 1 Bag (16 Ounces) of Raw, deveined shrimp
- 1/2 Red Onion, diced
- 1 Cucumber, diced
- 3 Tomatoes, diced
- 1 Jalapeño, diced
- 1/2 bunch of cilantro, finely chopped
- 1 1/4 Cup of Real Lime Juice
- Juice from one lemon
- 1/2 cup of Worcestershire sauce
- Salt and Pepper to Taste
- Frank's RedHot Buffalo Sauce (quantity depends on how spicy you want it)
- 1 Avocado
- Tostadas
Instructions
- Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
- In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
- Add the shrimp and mix well.
- Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
- Mix well and serve on the tostadas adding Frank's RedHot to taste and avocados.
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