Strawberry Shrimp Ceviche

Yield:
6 appetizer servings

Ingredients:

  1. 3/4 lb. cooked peeled shrimp
  2. 1-1/2 cups peeled, seeded, diced cucumber
  3. 3/4 cup diced red onion
  4. 1-1/2 Tablespoons chopped, seeded jalapeno peppers
  5. 1-1/2 cups (about 1/4 lb.) quartered, stemmed California strawberries
  6. 3 Tablespoons chopped fresh cilantro
  8. Ceviche Dressing
  9. 1/4 cup chopped, stemmed California strawberries
  10. 1/4 cup chopped plum tomato
  11. 2 Tablespoons olive oil
  12. 4 teaspoons fresh lime juice
  13. 4 teaspoons red wine vinegar
  14. 2 teaspoons chopped, seeded jalapeno peppers
  15. 1 teaspoon granulated sugar
  16. 1/2 teaspoon salt
  17. 1/4 teaspoon Worcestershire sauce
Directions:

To make Ceviche dressing:
In blender or food processor, puree all ingredients until smooth.

In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche dressing. Refrigerate, covered, at least 30 minutes, but no more than 4 hours.

Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Courtesy of the California Strawberry Commission. All rights reserved.


TDS 3