Shrimp Ceviche with Solsa Hot Sauce

This recipe comes to us from, Alex Obregon, the maker of the wonderful Solsa Hot Sauce, made in Newcastle, Maine. It’s made with local organic vegetables – carrots, onions, and Scotch bonnet peppers, so the flavors are fresh and clean. Add a little or a lot to this shrimp dish (not technically a ceviche, but pretty darned close.) Alex recommends serving it with sweet potatoes or yuca, to offset or enhance the heat. You can also add fruit, like mango or pineapple if you want a little sweetness.