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Nutrition Facts
Serving Size 262 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1400 mg 58%
Total Carbohydrate 25 g 8%
Dietary Fiber 4 g 16%
Sugars 12 g
Protein 19 g
Vitamin A 40% Iron 8%
Vitamin C 80% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp Melon & Peach Ceviche

Prep Time
2 hours
Cook Time
20 minutes
Total Time
2 h 20 m
8  People


Recipe makes 8 Servings

1 Tbsp kosher salt, or more as needed for seasoning water
1 1/2 Lb Texas Gulf Shrimp, peeled and deveined
1 bunch green onions, green tops only chopped small
1/3 cup(s) red onion, minced fine
1 large jalapeño, seeded and diced small
1/2 cup(s) fresh cilantro, chopped
2 cup(s) fresh melon, diced small
2 firm peaches, diced small
1/2 cup(s) Mariani Chili Lime California Almonds, crushed small
1 cup(s) fresh orange juice
1 cup(s) lime juice
8 H-E-B Corn Tostadas, plus more as needed
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Bring medium size pot to a boil, add kosher salt then shrimp. Cook 3 minutes then drain shrimp and set aside.
Add shrimp to a large bowl, along with all remaining ingredients. Stir to combine, cover with plastic wrap and refrigerate at least 2 hours to allow flavors to meld.
Season to taste with salt and pepper and serve on tostadas. Garnish with your favorite hot sauce.


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