Ceviche de Camaron con Cholula

The fine folks over at Cholula Hot Sauce were nice enough to send me a 4-pack of their sauces to try out. I’ve been a big fan of their original sauce for years. It doesn’t have much heat or vinegar, but it’s got a solid chili taste that works great on almost any Mexican dish.

There are now 3 new flavors of Cholula – Chili Garlic, Chili Lime, and Chipotle. Of the three, the Chili Lime caught my attention first. I thought it would be a great addition to my Shimp Ceviche recipe.

1 pound cooked medium (41-50) shrimp, shelled and deveined (get the freshest you can find)
Juice of 2 limes (about 1/2 cup)
1 medium white onion, chopped
1 cup grape tomatoes, halved
1/3 cup chopped fresh cilantro, chopped
1/2 cup cocktail sauce (Trader Joe’s in this case, but any sauce with some horseradish in it will work fine)
2 tablespoons pickled jalapeños, chopped
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2-3 tablespoons Cholula chili Lime hot sauce
16 – 24 pimento-stuffed green olives, chopped
1 teaspoon kosher salt
1 avocado, sliced the long way

In a large, non-reactive bowl, combine the shrimp, salt, and lime juice. Let this sit for about 5 minutes. Add the onion, cilantro, cocktail sauce, jalapeños, oil, Worcestershire, horseradish, hot sauce, and olives. Mix well and let sit in the fridge for about an hour so the flavors all get to know each other.

Arrange the avocado strips into a little nest on a small plate or bowl. Mound the ceviche in the center of the strips.  Serve with lime wedges, more hot sauce, and tortilla chips or (strangely, but traditional) saltine crackers.

The Verdict: ★★★★½
This dish just screams sand and surf. I really liked the addition of the last little tomatoes from our garden. They are so perfectly ripe and intense that they are just little flavor bombs.

The Cholula Chili Lime Hot Sauce really shines here – the base chili flavor isn’t too hot (more flavor than fire) and the zip of the lime brings out the freshness and sweetness of the shrimp. I think it’d be great with almost any seafood.

Next time I’d use a different size shrimp. I’d either go large/jumbo so you could pluck the shrimp out with a fork and scoop the remaining sauce up with a chip, or use little cocktail shrimp so you could just scoop the the whole works up.

2 thoughts on “Ceviche de Camaron con Cholula”

  1. Love this recipe! I am a fan of Cholula sauce and knew they had come out with some new flavors but haven’t taken the time to track them down. Thanks for the post, will be tring this soon.

  2. Getting the 4 pack of Cholula recently was the turning point for my 12 y/o starting “grown up tastes”. He went from having a kid’s pallet to loving flavorful and spicy food. He has been using the original and chipotle flavors on almost everything.

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