Shrimp Ceviche
MERMAN'S REVENGE RECIPE
SHRIMP CEVICHE
Fresh poached shrimp tossed with crisp vegetables, lemon, lime, cilantro, Tropical Shrimp Taco Mix and a splash of ginger ale.
LET'S COOK
DIRECTIONS
PREP THE POACHING WATER
Bring lemon-infused water to a gentle boil in a saucepan.
POACH THE SHRIMP
Add the shrimp and poach for approximately 2–3 minutes, or until pink, opaque and fully cooked.
COOL THE SHRIMP
Remove the shrimp from the hot water. Transfer briefly to ice water to stop the cooking, then drain.
PREP THE VEGETABLES
Julienne the red bell pepper and prepare the corn, celery and cucumber.
BRING IT TOGETHER
Add the whole cooked shrimp to a large bowl with the corn, bell pepper, celery and cucumber.
ADD THE CITRUS
Squeeze fresh lemon and lime juice over the mixture, removing any seeds.
SEASON IT
Add fresh cilantro and 1 tablespoon of Merman's Revenge Tropical Shrimp Taco Mix .
FINISH WITH GINGER ALE
Add a small splash of ginger ale and gently toss everything together. Serve chilled.
MADE WITH
TROPICAL SHRIMP TACO MIX
Tropical Shrimp Taco Mix seasons the citrusy shrimp and vegetables with an easy coastal finish.
EXPLORE TROPICAL SHRIMP →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DON'T OVERPOACH
The shrimp only need about 2–3 minutes in the simmering water before they are cooled.
KEEP THE SHRIMP WHOLE
The chef's method specifically keeps the shrimp whole instead of chopping them into the ceviche.
JUST A SPLASH
The ginger ale is a finishing touch—a small splash adds sweetness without taking over.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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