Shrimp Ceviche

Ingredients: 2 red onions, 1 green bell pepper, 3 tomatoes, 2 lbs. “Champmar” head-on shrimp, 10 key limes, 1 teaspoon of mustard, 1 tablespoon of ketchup, salt and cilantro (to taste)

Directions: (Wash all produce prior to beginning)

  1. Julienne 2 red onions, rinse under cool water and pat dry.

  2. Juice 4 key limes and add the onions to the lime juice.

  3. Dice the tomato and 1 green bell pepper (remove any seeds from the tomato).

  4. Add the diced tomato and green pepper to the onion mixture.

  5. Cook 2lbs. of shrimp with 2 tablespoons of salt for roughly 5 minutes in a separate pot. Save any remaining cooking liquid.

  6. Remove the cooked shrimp and let them cool, coming to room temperature.

  7. De-head, peel and de-vein the shrimp.

  8. Add the cleaned shrimp to the tomato, onion and green pepper mixture, followed by, one tablespoon of ketchup, one teaspoon of mustard, and enough cooking liquid to fill the bowl roughly halfway.

  9. Add the juice of the remaining 6 key limes, with a pinch of salt (to taste).

  10. Mix well and refrigerate; serve cold with cilantro to garnish, if desired.

Grilled Shrimp Skewers

Ingredients: 1 dozen “Champmar” Shrimp Skewers, 1 cup olive oil, 1/4 cup chopped fresh parsley, 1 juiced lemon, 2 tablespoons hot sauce, 3 minced cloves of garlic, 1 tablespoon tomato paste, 1/2 teaspoon Old Bay Seasoning, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper


  1. Mix together all ingredients in a large bowl, EXCEPT the skewers.

  2. Reserve a small amount of the marinade for basting.

  3. Pour remaining marinade into a large Ziploc-Freezer Bag.

  4. Seal tightly and refrigerate for roughly 2 hours.

  5. Preheat the grill to a medium heat, and proceed to oil the grates.

  6. Cook shrimp for about 5 minutes per side or until they are light pink and opaque.

  7. Baste frequently while cooking with the reserved marinade.

  8. Serve immediately with a starch and fresh vegetable!