Strawberry Shrimp Ceviche
3/4 lb. cooked peeled shrimp
1 1/2 cups peeled seeded diced cucumber
3/4 cup diced red onion
1 1/2 tbsp. chopped, seeded jalapeno peppers
1 1/2 cups (1/4 lb.) quartered, stemmed California strawberries
3 tbsp. chopped cilantro
1/4 cup chopped, stemmed California strawberries
1/4 cup chopped plum tomatoes
2 tbsp. olive oil
4 tbsp. fresh lime juice
4 tsp. red wine vinegar
2 tsp. chopped, seeded jalapeno peppers
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
To make ceviche dressing: in blender or food processor, purée 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.
Makes 6 appetizer servings.
Recipe and image courtesy of California Strawberry Commission. For more information and recipe ideas, please visit www.californiastrawberries.com.
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