Lime & Jamaican Rum Shrimp Ceviche

Ingredients Weight Measure
Shrimp, peeled and deveined 1-1/2 lbs.
Lime juice 1-1/2 cups
Jamaican rum 3/4 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt 3/4 tsp.
Red onion, fine diced 1-1/2 cups
Orange juice 3/4 cup
Lemon grass 12 stalks

Coconut Milk & Scented Honey Dressing

Ingredients Weight Measure
Allspice 1/2 tsp.
Curry powder 1/2 tsp.
Turmeric 1/2 tsp.
Honey 2 Tbsp.
Lime zest 1 tsp.
Coconut cream 1 cup


Ingredients Weight Measure
Cilantro, fresh 1 cup
Salad greens, mixed 1 lb.
Red onion, small diced 1 cup
Tomato, small diced 1 cup


  1. For the Lime & Jamaican Rum Shrimp Ceviche, butterfly shrimp. Blanch for 3 seconds and place in ice-water bath; drain. Toss all remaining ingredients, except lemon grass, cover with plastic and marinate shrimp for 24 hours. Drain and reserve liquid.
  2. For the Coconut Milk & Scented Honey Dressing, lightly toast spices in a dry pan until fragrant. Add honey and lime zest and stir until completely mixed. Lower heat and add coconut cream.
  3. For the Salad, wash and pick cilantro, toss with mixed greens and half of diced vegetables. Warm dressing and toss with salad.
  4. For each serving, place a nicely stacked pile of salad in the middle of the plate. Garnish around the plate with the remaining half of the diced vegetables. Skewer 3 shrimp with stalk of lemon grass, place on greens. Drizzle plate with a little ceviche marinade and dressing. Garnish with dried orange or lime slices.

Yield: 12 servings