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Shucks Shrimp Ceviche with Cold Dijon Sauce


  • 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

Prep Time:

15 minutes

Cook Time:



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!

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


  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.

Nutritional Information

Calories 261, Carbohydrates 18g, Cholesterol 180mg, Fat 12g, Fat Calories 104, Fiber 1g, Protein 23g, Saturated Fat 1g, Sodium 672mg. Daily Values: Calcium 91.86mg 9%, Phos 23.0mg 2%, Copper 0.04mg 2%, Zinc 0.19mg 1%, Panto 0.2mg 2%, Biotin 0.4mcg 133%, Iodine 0.2mcg 0%, Magnesium 10.09mg 3%, Iron 2.42mg 13%, Vitamin B6 4%, Vitamin C 74%, Vitamin B12 1%, Vitamin D 0%, Vit E-a-Toco 3%, Vitamin A 18%. Percent Daily Values are based on a 2,000 calorie diet.