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Ingredients 

 
Ceviche:
2 lbs raw shrimp (deveined, peeled, chopped)
6 lemons (juiced)
1 tablespoon minced garlic
½ teaspoon salt
8 roma tomatoes (seeded and 1/4” diced)
1 small red onion (1/4” diced)
1 cup cilantro (chopped)
3 tablespoons Cholula® Hot Sauce
 

 

 
Preparation
In a medium mixing bowl combine raw shrimp, lemon juice, garlic and salt. Make sure lemon juice covers the shrimp. The acid in the lemons will cook the shrimp. Let soak for 6 hrs covered in the refrigerator stirring every hour.
 
Slice pretzel rolls from top to bottom about ¼” thin.
 
Arrange sliced pretzels on a lined sheet pan and bake @400°F for 7 minutes until dry and crunchy.
 
When shrimp is white/red and firm (about 4 hrs) drain ¾ of the juice and reserve the last ¼ for the finished ceviche.
 
Combine cooked shrimp and juice with tomatoes, red onion, cilantro and Cholula®. Adjust salt to taste.
 
Serve ceviche cold in a bowl with pretzel croutons on the side.
 

Cholula hot sauce is a registered trademark and licensed by José Cuervo.