MANGO HABANERO SHRIMP CEVICHE

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Bright, fresh, and zesty! Tender shrimp are "cooked" in citrus and tossed with Texas Texas Salsa Mango Habanero, crisp vegetables, and cilantro for a refreshing dish with the perfect balance of sweet mango and spicy heat. Serve with tortilla chips or over tostadas for the ultimate bite.

20 Minutes

4-6 Servings

Spice level: Medium-Hot

Perfect For Any Day

Ingredients

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1 lb raw shrimp, peeled, deveined, tails removed (16—20 count)
1 cup fresh lime juice (about 6-8 limes)
1 cup Texas Texas Salsa Mango Habanero
1/2 cup red onion, finely diced
1 cup cucumber, diced
1 cup mango, diced
1 small jalapeno, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
Tortilla chips or tostadas for serving
Lime wedges, for serving

MADE WITH Mango Habanero

Sweet mango. Fiery habanero, red peppers, and just the right blend of spices create a bold, flavor-packed salsa that brings any dish to life.

Directions

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In a medium glass or non-reactive bowl, add shrimp and lime juice. Make sure the shrimp are fully submerged.

Cover and refrigerate for 20—30 minutes, or until shrimp turn pink and opaque, stirring halfway through.

Drain any excess lime juice from the shrimp.

Add Texas Texas Salsa Mango Habanero, red onion, cucumber, mango, jalapeöo, and cilantro to the shrimp.

Gently toss to combine. Season with salt and black pepper to taste.

Cover and chill for at least 15—20 minutes to let the flavors meld.

Serve chilled With tortilla chips or over tostadas. Garnish With extra cilantro and lime wedges.

Tip

For the best texture, don't over-cure the shrimp. They should be just opaque and tender after 20—30 minutes. For extra heat. leave in some jalapeöo seeds!