Freshen up your spring appetizer menu with this tasty option. It’s simple to make and full of color, sure to be a star among your guests.
Photographed by Nikki Bowman Mills
Shrimp and Strawberry Ceviche
Freshen up your spring appetizer menu with this tasty option. It’s simple to make and full of color, sure to be a star among your guests.
Ingredients
Ceviche Dressing
- 1 pound strawberries stemmed and chopped
- ½ cup fresh lime juice
- ½ cup fresh lemon juice
- 2 teaspoons jalapeño peppers seeded and chopped
- ½ teaspoon salt
Ceviche
- 1 pound shrimp cooked and peeled
- 1 cup red onion diced
- 1½ tablespoons green bell pepper seeded and chopped
- 1½ cups fresh strawberries or about
- ¼- pound stemmed and quartered
- ½ bunch cilantro
Instructions
To Make Ceviche Dressing
- In blender or food processor, puree all ingredients until smooth.
To Make Ceviche
- In a large bowl, toss shrimp, 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.
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