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.