Strawberry Shrimp Ceviche

Customer Rating: Recipe Rated Four and a Half Stars

2 Ratings    1 Comments

Yield: 6 appetizer servings

Ingredients

3/4 lb. cooked peeled shrimp
1-1/2 cups peeled, seeded, diced cucumber
3/4 cup diced red onion
1-1/2 Tablespoons chopped, seeded jalapeno peppers
1-1/2 cups (about 1/4 lb.) quartered, stemmed California strawberries
3 Tablespoons chopped fresh cilantro
Ceviche Dressing
1/4 cup chopped, stemmed California strawberries
1/4 cup chopped plum tomato
2 Tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped, seeded jalapeno peppers
1 teaspoon granulated sugar
1/2 teaspoon salt
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.

Nutrition Facts

Yield: 6 appetizer servings

Approximate Nutrient Content per serving:

Calories: 139
Calories From Fat: 54
Total Fat: 6 g
Cholesterol: 86 mg
Sodium: 287 mg
Total Carbohydrates: 9 g
Dietary Fiber: 2 g
Protein: 13 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Four and a Half Stars

victoria kansas city, mo

“very good. followed according to recipe and was very impressed. just enough heat and enough sweetness.”

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