Shucks Shrimp Ceviche with Cold Dijon Sauce

Shucks Shrimp Ceviche with Cold Dijon Sauce

Shucks Shrimp Ceviche with Cold Dijon Sauce

Prep Time

15 minutes

Cook Time



2 people

This easy to assemble ceviche features COOKED shrimp marinated in a zesty jalapeno lime marinade served with a creamy chilled Dijon sauce for dipping.

Why Try? Anytime a restaurant chef is willing to share his recipe, you owe it to yourself to either visit or try it at home. This recipe will make you look like you’re a restaurant chef!

This delightful seafood recipe comes from Frank Wanamaker, Executive Chef for Shuck’s Gaming & Oyster Bar in Las Vegas.


  • 1 cup cooked shrimp
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 fresh limes, squeezed, juiced
  • 1 medium tomato, diced
  • 2 tablespoons minced red onion
  • 1 jalapeno (with or without seeds, diced)
  • 1 sprig fresh cilantro, chopped
  • 1/2 teaspoon black pepper
  • 1 tablespoon horseradish
  • 2 tablespoons lemon juice
  • 2 dashes hot sauce


  • 1 Prepare food by cleaning shrimp, juicing limes, dicing tomato, onion and jalapeno.
  • 2 Marinate shrimp in lime for 30 minutes.
  • 3 Meanwhile, mix all ingredients for Cold Dijon Sauce together.
  • 4 After shrimp has finished marinating, toss together with Cold Dijon Sauce and serve.
  • 5 Plate with chips, salsa and Dijon sauce.


More TFC