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Argentine Red Shrimp Ceviche

Argentine Red Shrimp Ceviche

Ingredients

  • 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

Preparation

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.