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A ceviche recipe inspired by elote.

Elote Inspired Ceviche Recipe

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    40 mins

  • Cooking

    - mins

Recipe Video Fusion Vegetable Seafood Dairy Appetizer Salad Less Than 60 mins

When a ceviche recipe and an elote recipe combine, the results are the ultimate summertime treat. Shrimp, corn, fresh veggies, and Sriracha Mayo are the key ingredients.

 

Ceviche is incredibly refreshing and simple to make: "cooking" the shrimp by marinating it in lime juice adds a tangy and zesty flavor to the dish. Combine with fresh veggies and corn, and top like elote, the famous Mexican street corn. That means creamy and spicy Lee Kum Kee Sriracha Mayo, chili powder, Cotija cheese, and more Sriracha as your heart desires to drizzle on top. 

 

These are served in simple cups to make for the perfect party food, but you can easily make a whole container and bring it to the beach or your next summer picnic! 

What You Will Need

Ingredients

  • ¾ lb. raw shrimp, peeled, deveined, finely chopped
  • 1 cup fire-roasted corn (grilled, canned, or thawed)
  • ½ English cucumber, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, finely chopped (seeds removed for less heat)
  • 2 Tbsp chopped cilantro
  • 2 Tbsp crumbled cotija cheese (plus more for garnish)
  • Tortilla chips or mini tostadas, for serving

Marinade

  • ½ cup fresh lime juice (about 4–5 limes)

Seasoning

  • 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
  • ½ tsp. chili powder or Tajín (plus more for garnish)
  • Salt, to taste
  • Lee Kum Kee Sriracha Chili Sauce, for final drizzle

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Add chopped raw shrimp to a non-metallic bowl and cover with fresh lime juice. Stir, then refrigerate for 15–20 minutes until the shrimp turns opaque and pink.
  2. Drain excess lime juice. Stir in corn, cucumber, red onion, jalapeño, cilantro, and cotija. Fold in Lee Kum Kee Sriracha Mayo and season with chili powder and salt to taste.
  3. Divide ceviche into 6 small clear cups. Garnish with extra cotija, a sprinkle of Tajín, and a drizzle of Lee Kum Kee Sriracha Chili Sauce.

  4. Place each ceviche cup on a small plate with tortilla chips or mini tostadas. Serve cold and enjoy!

     

    Check out our seafood recipes page for more refreshing ideas!

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