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COOKED PEELED SHRIMP
RED ONION
TOMATO
MANGO
CILANTRO
LIME JUICE
LEMON JUICE
PERKY PISTACHIO OIL
SALT & PEPPER
FOLLOW THE STEPS:
ROUGHLY CHOP THE PEELED AND COOKED SHRIMP. FINELY DICE RED ONION AND TOMATO. CUBE MANGO, THEN CHIFFONADE THE CILANTRO. COMBINE ALL CHOPPED INGREDIENTS. IN A SEPARATE BOWL, COMBINE FRESHLY SQUEEZED LIME JUICE AND LEMON JUICE WITH DRIBBLE DOTS PERKY PISTACHIO OIL AND A PINCH OF SALT. BEAT UNTIL WELL INCORPORATED. POUR OVER INGREDIENTS, MIX, AND LET MARINATE FOR ABOUT HALF AN HOUR. SERVE WITH CORN TORTILLA CRISPS AND ENJOY!
PRODUCTS WE USED:
OUR STORES
WATCH HOW IT'S DONE:
OPENING HOURS
Monday - Friday: 11.00 - 18.30
Saturday: 11.00 - 17.00
Sunday: 12.30 - 16.30
MORE RECIPES:
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RECIPES
BACK
INGREDIENTS:
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