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Shrimp Ceviche in “Agua Diablo”

This combination of flavors sounds bananas (pun intended), but it’s seriously delicious. Don’t make this if you don’t like things spicy!

Serves 6

for the shrimp:

1 ⅔ cup Carolina white shrimp, peeled, cut in ½ from head to tail, deveined

¾ teaspoons salt

1 tablespoon mint sprigs, bottom ⅓ stem removed, bruised last minute

8 ½ cups boiling water


for the “agua diablo”:

1 ¼ cups fresh lime juice

¼ cup clementine juice

1 teaspoon clementine peel, all pith removed

3 tablespoons red finger chiles, ½ of the seeds removed

2 teaspoons red habanero chiles, ribs and seeds removed

2 teaspoons garlic, germ removed

1 ½ tablespoons salt


to serve:

20 roasted and salted Marcona almonds, roughly chopped

1 ripe banana, cut into ¼-inch slices

Micro cilantro

Olive oil

Sea salt

1. Mix together the shrimp, salt, and bruised mint and let stand 15 minutes. Transfer to a bain marie and pour all of the water over the mixture. Cover with plastic wrap and let poach for 1 minute. Strain off all the liquid, spread on a baking sheet, and cool in the freezer for 15 minutes.

2. To make the “agua diablo,” combine all ingredients in a blender and blitz until smooth. Strain through a fine mesh sieve and chill in the fridge until ready to use.

3. To serve, divide the shrimp between 6 plates, pour over the “agua diablo” sauce and top with chopped almonds and banana slices. Garnish with micro cilantro, drizzle each plate with a little olive oil, and finish with a sprinkling of sea salt.

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