Argentine Red Shrimp Ceviche
- 4 pounds Harbor Banks® Argentine Red Shrimp 26-30 peeled and deveined tailless
- 2 pounds Cross Valley Farms® Diced Mangoes
- 2 jalapeños
- 1 bunch cilantro
- 2 cups Rykoff Sexton® Key Lime Juice
- 1 teaspoon red pepper flakes
- 1 cucumber
- 1 red onion
Dice and fine chop all ingredients including the raw red shrimp.
Combine with key lime juice, add salt to taste. Allow to cold cook for 1-2 hours.
Fold in diced mangoes, including a bit of the mango juice from Cross Valley Farms container.
Serve with crispy wontons or tortilla chips, if desired. Yield: 25 each, 4 ounces per person.