La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/6288/Strawberry_Shrimp_Ceviche
Strawberry Shrimp Ceviche
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.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/6288/Strawberry_Shrimp_Ceviche