Mango Habanero Shrimp Ceviche
By Stephanie Engoy
Images
Serves
6 servings
Ingredients
1 1/2 lb shrimp, cleaned, deveined and chopped
Juice of 10-12 limes
1 mango, finely chopped
2 roma tomatoes, finely chopped
1/4 of a red onion, thinly sliced
1/2 bunch of cilantro, chopped
1/2 - 1 whole habanero (depending on desired level of heat)
2 tbsp Sur La Table Spicy Seafood Seasoning
Salt, to taste
Juice of 10-12 limes
1 mango, finely chopped
2 roma tomatoes, finely chopped
1/4 of a red onion, thinly sliced
1/2 bunch of cilantro, chopped
1/2 - 1 whole habanero (depending on desired level of heat)
2 tbsp Sur La Table Spicy Seafood Seasoning
Salt, to taste
Procedure
In a medium-sized mixing bowl toss together the shrimp and lime juice. Next, ensure that the shrimp is fully submerged in the lime juice, then cover and refrigerate for at least 30 minutes.
Separate the shrimp from the lime juice and add the lime juice to a blender, along with the habanero and Sur La Table Spicy Seafood Seasoning. Blend this on high until completely smooth. Set aside.
Toss together the shrimp, mango, tomato, red onion, cilantro and salt to taste in a medium-sized mixing bowl until fully incorporated.
When ready to serve, plate the ceviche in a smaller bowl or plate and pour in the spicy lime marinade.
Serve with tostadas or tortilla chips and enjoy!
Notes: Store leftovers in an airtight container in the fridge for up to 2 days. Feel free to also replace the shrimp in this recipe with any type of firm or semi-firm lean white fish such as bass grouper or rockfish!
Separate the shrimp from the lime juice and add the lime juice to a blender, along with the habanero and Sur La Table Spicy Seafood Seasoning. Blend this on high until completely smooth. Set aside.
Toss together the shrimp, mango, tomato, red onion, cilantro and salt to taste in a medium-sized mixing bowl until fully incorporated.
When ready to serve, plate the ceviche in a smaller bowl or plate and pour in the spicy lime marinade.
Serve with tostadas or tortilla chips and enjoy!
Notes: Store leftovers in an airtight container in the fridge for up to 2 days. Feel free to also replace the shrimp in this recipe with any type of firm or semi-firm lean white fish such as bass grouper or rockfish!
Mango Habanero Shrimp Ceviche
By Stephanie Engoy
Serves
6 servings
Ingredients
1 1/2 lb shrimp, cleaned, deveined and chopped
Juice of 10-12 limes
1 mango, finely chopped
2 roma tomatoes, finely chopped
1/4 of a red onion, thinly sliced
1/2 bunch of cilantro, chopped
1/2 - 1 whole habanero (depending on desired level of heat)
2 tbsp Sur La Table Spicy Seafood Seasoning
Salt, to taste
Juice of 10-12 limes
1 mango, finely chopped
2 roma tomatoes, finely chopped
1/4 of a red onion, thinly sliced
1/2 bunch of cilantro, chopped
1/2 - 1 whole habanero (depending on desired level of heat)
2 tbsp Sur La Table Spicy Seafood Seasoning
Salt, to taste
Procedure
In a medium-sized mixing bowl toss together the shrimp and lime juice. Next, ensure that the shrimp is fully submerged in the lime juice, then cover and refrigerate for at least 30 minutes.
Separate the shrimp from the lime juice and add the lime juice to a blender, along with the habanero and Sur La Table Spicy Seafood Seasoning. Blend this on high until completely smooth. Set aside.
Toss together the shrimp, mango, tomato, red onion, cilantro and salt to taste in a medium-sized mixing bowl until fully incorporated.
When ready to serve, plate the ceviche in a smaller bowl or plate and pour in the spicy lime marinade.
Serve with tostadas or tortilla chips and enjoy!
Notes: Store leftovers in an airtight container in the fridge for up to 2 days. Feel free to also replace the shrimp in this recipe with any type of firm or semi-firm lean white fish such as bass grouper or rockfish!
Separate the shrimp from the lime juice and add the lime juice to a blender, along with the habanero and Sur La Table Spicy Seafood Seasoning. Blend this on high until completely smooth. Set aside.
Toss together the shrimp, mango, tomato, red onion, cilantro and salt to taste in a medium-sized mixing bowl until fully incorporated.
When ready to serve, plate the ceviche in a smaller bowl or plate and pour in the spicy lime marinade.
Serve with tostadas or tortilla chips and enjoy!
Notes: Store leftovers in an airtight container in the fridge for up to 2 days. Feel free to also replace the shrimp in this recipe with any type of firm or semi-firm lean white fish such as bass grouper or rockfish!