Habanero Shrimp Ceviche with Hot Banana Wax Peppers

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  • 1 lb. (1 prepared bag) peeled and cooked shrimp
  • 1/3 c. lime juice
  • 1/4 c. orange juice
  • 1 small ripe avocado (diced)
  • 1 mango (diced)
  • 1 c. cucumber (diced)
  • 1/3 c. cherry tomatoes (cut in half)
  • 1/2 medium red onion (finely chopped)
  • 1/3 c. fresh cilantro (finely chopped)
  • 1 jar (16 oz.) Mezzetta Hot Banana Wax Peppers, drained
  • 1/2 medium red onion (finely chopped)
  • 2 Tbsp. Kona Coast Ginger Chili Sauce
  • 4 Tbsp. Mezzetta Extra Virgin Olive Oil
  • 1/4 c. Mezzetta® Sweet Bell Pepper Relish
  • Salt
  • Several lime slices for garnish
  • Tortilla chips
  • *Calculated ingredients may not always be as accurate as the original recipe.


Toss the shrimp with the lime and orange juice in a large bowl and pour into a zip-top bag. Refrigerate for 45 minutes.

While the shrimp are marinating, peel, pit and dice the avocado and mango. Chop the onion and the cilantro. Dice 3/4 of the Mezzetta Hot Banana Wax Peppers, saving the remainder for garnish. Toss all of these ingredients into a bowl with the marinated shrimp. Add the Habanero Sauce, Olive Oil sugar and salt. Toss well.

Spoon the ceviche into martini glasses and garnish with remaining peppers and slices of lime. Serve with tortilla chips.