Shrimp Ceviche

Shrimp Ceviche

 

I found this to be a deliciously different way to serve shrimp.  Do you find that you are always making the same recipes and eating food the served the same way?  When you go out to eat do you always order the same dish or change it up a bit and try something new?  I’m all about trying new recipes – it’s always good to change things up instead of remaining status quo.  And what could be the worst thing to happen?  You don’t like it …oh well at least you tried!  ENJOY!

Cranberry Shrimp Ceviche Cups

Ingredients:

1 ½ teaspoons salt, divided

16 ounces  Medium Raw Shrimp, thawed

1 cup  Dried Cranberries

½ red onion, roughly chopped

½ cup fresh parsley

½ jalapeño, roughly chopped

¼ cup fresh lemon juice

¼ cup fresh lime juice

¼ teaspoon  Crushed Red Pepper or Ground Black Pepper

1 teaspoon  Oregano
Garnish:

13 ounces  Restaurant Style Tortilla Chips

2 limes, cut into wedges

Fresh cranberries (optional)

Directions:

  1. Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
  2. In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries.

 

 

Shrimp Ceviche

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