From Alex Obregon of Solsa Hot Sauce

This recipe comes to us from the maker of the wonderful Solsa Hot Sauce, made in Newcastle, Maine. It’s made with local organic vegetables – carrots, onions,and Scotch bonnet peppers, so the flavors are fresh and clean. Add a little or a lot to this shrimp dish (not technically a ceviche, but pretty darned close.) Alex recommends serving it with sweet potatoes or yuca, to offset or enhance the heat. You can also add fruit, like mango or pineapple if you want a little sweetness.



1lb Cooked Shrimp, defrosted in the refrigerator overnight is BEST

1 teasp Solsa Hot Sauce (or more if desired!)

1.5 cup Freshly Squeezed Lime Juice 

1 Thinly Sliced Medium Red Onion

1 tbsp. Salt 

1 bunch Fresh Cilantro


Slice the red onion, as thinly as possible.  I love to use my knife but a mandoline will make this step easier.  

Add ½ teaspoon of salt to the onions, ½ cup of lime juice and 1 teaspoon of Solsa. 

Mix together and let sit aside. 

While the onions are marinating, clean the thawed shrimp… take any shells or tails off.  Place shrimp in a strainer so that it drains any excess water (the drier the better).  

Chop the cilantro leaves avoiding the thicker part of the stems 

Move shrimp to a serving bowl.  Add the remaining lime juice to the shrimp along with 1 teaspoon of salt.  Mix it up and let sit for 15-20 minutes. 

Go back to the onions and stir them up so that onions on the bottom are now on the top… by this time, the onions should be “bleaching out”…. like turning the liquid pinkish, let the onions sit for the remainder of the shrimp marinating time.  They should be pink and softened by the time they have finished marinating.  The longer you marinate…the better.   

Add half the onions and two-thirds of the juice to the shrimp and mix together.

Add half the cilantro and mix together.

Taste and adjust the spice and salt to your liking.  Add the rest of the lime juice if it needs more acid.

Add the rest of the onions evenly on the top along with the cilantro. (This step is more decoration than anything so blend the colors however way looks good to you.)

Put in the refrigerator covered to chill for about a half-hour if you have time to chill it.  If not, ENJOY!   Your ceviche is listo. 

Alex Obregon with Solsa