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Seviche de Camarones con Mango y Habanero (Shrimp Seviche with Mango and Habanero)

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield Makes 3 cups


  • 3 tomatoes, cored and halved
  • 2 garlic cloves, halved
  • 1/2 habanero chile, seeded
  • 1/2 pound small shrimp, steamed and peeled
  • 1 cup diced mango
  • 1/2 cup diced jicama
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup minced red onion
  • 1 teaspoon extra-virgin olive oil
  • Salt
  • Avocado slices
  • Corn tortilla chips

How to Make It

  1. Place tomatoes, garlic, and habanero, cut-side down, on a foil-lined baking sheet. Broil 20 minutes or until skins are blistered. Cool and remove skins.

  2. Combine shrimp, mango, jicama, cilantro, and red onion in a medium bowl.

  3. Place tomatoes, garlic, and habanero in a blender, and process until smooth. Add tomato mixture to shrimp mixture; stir to combine. Stir in olive oil. Salt to taste, cover, and chill at least 30 minutes before serving. Top with avocado slices, and serve with tortilla chips.