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Eddie Jackson’s Ponzu Ceviche

Chef Eddie Jackson serves this ceviche with a ponzu twist in mason jars, but you can use any serving container you like. It’s a great party appetizer for a game day, a brunch, a summer shindig, or any day, really.

Ponzu Ceviche
Serves 8 to 10


For the ceviche:
1 pound large peeled and deveined shrimp, cut into small, even chunks
8 ounces finely diced tomatoes, like Roma
1 1/2 ounces finely diced red onion
1 tablespoon finely diced Serrano chile
1 tablespoon finely minced cilantro
1 garlic clove, peeled and finely minced
1 teaspoon lime zest
1 teaspoon orange zest
6 ounces freshly squeezed lime juice
2 ounces freshly squeezed orange juice
1 tablespoon ketchup
1 tablespoon Mexican hot sauce
1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon ponzu sauce, store-bought
1 teaspoon garlic salt with parsley
1/2 teaspoon freshly ground black pepper

For the avocado creme:
1 avocado, pitted and peeled
1 cup Mexican crema
1 ounce fresh lime juice
1 scallion
1 teaspoon finely chopped cilantro
1 teaspoon garlic salt with parsley
1/2 teaspoon freshly ground black pepper


1. Make the ceviche: In a large bowl, add shrimp, tomatoes, onion, chile, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, ketchup, and hot sauce. Using a spoon, gently mix ingredients. Drizzle with oil and ponzu sauce. Add garlic salt and pepper. Gently toss until all shrimp are coated. With the back of a spoon, gently press shrimp down to submerge. Cover and refrigerate until shrimp turns opaque, about 2 hours.

2. Make the avocado crema: In the base of a food processor, add avocado, Mexican crema, lime juice, scallion, cilantro, garlic salt, and pepper. Pulse until ingredients are combined, Texture should be smooth with no large pieces. Transfer to an airtight container and refrigerate.

3. To serve, spoon ceviche into serving containers and serve with avocado crema.

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