Rock Shrimp Ceviche

Presented by: Chef Tom Small, from Lobster Shop, Tacoma

serves 2


  • 3 ounces steamed rock shrimp
  • 6 grape tomatoes, halved
  • 6 cucumber slices, sliced 1/4-inch thick
  • 1 teaspoon green onion curls (see video), or sliced green onion tops

Ingredients for Dressing

  • 1 1/2 cups olive oil canola blend
  • 2/3 cup red wine vinegar
  • 2 Tablespoons Tabasco
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups ketchup


For dressing, combine all ingredients in a bowl and whisk until oil is fully incorporated. Transfer to storage container if not using immediately. Set aside and stir well before use. Makes 1 1/2 quarts.

Chop steamed shrimp into bite-size pieces. Cut cucumber slices into bite-size quarters.

Combine shrimp, tomato halves, cucumbers, and 2 ounces dressing in a small bowl. Stir to combine. The ingredients should be well coated but not ‘sauce-y’.

Spoon ceviche into a cordial glass. Garnish with green onion curls. Serve glass in the middle of a small serving plate or serve a large number of glasses on a large platter.


Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • All comments are subject to approval.
  • reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on, you agree to abide by our terms of service: