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

Seviche de Camarones con Mango y Habanero (Shrimp Seviche with Mango and Habanero)Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe from

Coastal Living

Ingredients

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

Preparation

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.

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

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.