Recipe: Louisiana Lotus Bean and Louisiana Shrimp Ceviche

The Irish House Restaurant (Chef de Cuisine, Wyatt Kennair)

Dish: Louisiana Lotus Bean and Louisiana Shrimp Ceviche


  • Limes - 10 limes, juice of all 10 and zest of 2
  • Oranges - 2 oranges, juices and zest of both
  • Lotus Beans – 16 oz., blanched, peeled and cut in half
  • 21/25 Louisiana Shrimp - peeled and de-veined, each cut in four pieces
  • Shallots - 2 diced
  • Garlic - 5 cloves minced
  • Parsley - half a bunch, finely chopped
  • Sugar - 1/4 cup
  • Salt and Pepper to taste


In a mixing bowl, put garlic, shallots, lotus beans, and shrimp pieces. Zest 2 limes and 2 oranges into the bowl, and then juice the oranges and limes into the mixing bowl. Add your parsley, sugar, salt, and pepper. After everything is mixed well, place a piece of plastic wrap over the mixture and place in a cooler for 6 hours.

After the time has passed, check to make sure the shrimp are cooked (the citrus juices will effectively "cook" the shrimp with the citric acid) - pick up one shrimp and check for firmness – properly cooked shrimp should feel like soft poached lobster meat. Once confirming that the shrimp are properly cooked, you are ready to eat. Enjoy!

Cocktail: The Golden Apple


  • 1.5oz Paddy Devil Apple Irish Whiskey
  • 1oz fresh pineapple juice
  • 0.75oz fresh lemon juice
  • 0.75oz Housemade Magners Liqueur (Magners Irish Cider simmered down with brandy and sugar added)


Take all the above ingredients, shake and strain into glass over ice. Add garnish of cinnamon stick and slice of apple.