About the Recipe
Bright, savory, sweet, and just a little spicy, this unique ceviche showcases The Tickled Pickler’s Tongue Thai’d Live Vinegar. Fresh lime juice, ginger, herbs, and Hot Aji Mango Pepper Salt create a vibrant marinade that transforms shrimp into a refreshing dish bursting with layers of citrus, lemongrass, and tropical heat — finished with creamy avocado for richness.
Prep Time:
5 mins
Cook Time:
20 mins (chill)
Serves:
4 - 6 Servings
Level:
Easy
Ingredients
Seafood
• 1 pound large shrimp, peeled, cooked, chilled, and chopped
• Alternative: Substitute 1 pound sushi-grade white fish, diced into ½-inch cubes
Marinade
• ½ cup fresh lime juice
• Zest of 1 lime
• ¼ cup Tongue Thai’d Live Vinegar
• ½ teaspoon fish sauce (optional, but recommended for added depth)
• 1–2 teaspoons honey
• 1 teaspoon fresh ginger, finely grated
• ½ teaspoon Hot Aji Mango Pepper Salt (or substitute regular salt to taste)
Vegetables & Herbs
• ¼ cup red onion, finely diced
• ½ cup cucumber, small diced
• 1 jalapeño pepper, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon Thai basil, chopped
• 2 green onions, thinly sliced
• 1 avocado, diced
Garnishes
• Light sprinkle of Hot Aji Mango Pepper Salt (or substitute regular salt)
• Small splash of Tongue Thai’d Live Vinegar
• Fresh cilantro leaves (optional)
Preparation
1. Prepare the Marinade
In a large bowl, whisk together the lime juice, lime zest, Tongue Thai’d Live Vinegar, fish sauce (if using), honey, grated ginger, and Hot Aji Mango Pepper Salt (or regular salt). Taste and adjust if desired — the marinade should be bright, citrusy, lightly sweet, and aromatic.
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2. Marinate the Shrimp
Add the shrimp to the marinade and toss to coat evenly. Refrigerate for 5–10 minutes. If using raw sushi-grade fish, marinate for 10–15 minutes until the fish becomes opaque and lightly firm.
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3. Add the Vegetables
Fold in the red onion, cucumber, jalapeño, cilantro, Thai basil or mint, and half of the sliced green onions. Mix gently to combine.
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4. Add the Avocado
Gently fold in the diced avocado just before serving to keep it from becoming mushy.
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5. Finish & Garnish
Transfer to a serving bowl. Top with the remaining green onions, a small splash of Tongue Thai’d Live Vinegar, and a light sprinkle of Hot Aji Mango Pepper Salt (or regular salt). Garnish with fresh cilantro leaves if desired.
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Serving Suggestions
Serve chilled with cassava chips, plantain
chips, tortilla chips, rice crackers, or cucumber slices.
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Chef’s Note
The combination of Tongue Thai’d Live Vinegar, ginger, and Hot Aji Mango Pepper Salt creates a flavor profile that’s simultaneously bright, savory, herbaceous, and tropical. While delicious with fish, shrimp works particularly well because it readily absorbs the citrus and aromatics while maintaining its sweet, tender texture. Creamy avocado rounds out the dish, balancing the heat and acidity. A small amount of fish sauce adds a savory umami boost, but the recipe holds up well without it. If you don’t have Hot Aji Mango Pepper Salt on hand, regular salt works as a substitute — though you’ll lose some of that signature fruity heat.