The Rock Shrimp Ceviche as Served at Cholo Soy Cocina in West Palm Beach, Florida, as seen on Diners, Drive-Ins and Dives, season 34.
Recipe courtesy of Cholo Soy Cocina

Rock Shrimp Ceviche

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  • Level: Easy
  • Total: 6 hr 25 min (includes pickling time)
  • Active: 25 min
  • Yield: 2 servings


Pickled Peppers:


  1. Bring 6 cups water to a boil in a large pot. Add the peppercorns and lime and return to a boil. Add the shrimp, then turn off the heat. Stir and let sit until the shrimp is pink, 1 to 2 minutes. Immediately transfer the shrimp to an ice bath. When cold, drain thoroughly.
  2. Place the shrimp, Pickled Peppers, lime juice, orange juice, onions, cilantro, scallions, ketchup and salt to taste in a large bowl. Stir until completely combined, then serve.

Pickled Peppers:

Yield: 2 cups
  1. Heat the vinegar, salt and sugar in a small saucepan over medium heat until the salt and sugar dissolve. Pour the brine into a heatproof container and add 1 cup ice. Stir until cool. Place the jalapeños, red peppers and yellow peppers in another container and pour the brine over them. Let sit for at least 6 hours. The pickles will keep, covered in the refrigerator, for about 1 month.