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

Nutrition Facts

Yield: 6 appetizer servings

Approximate Nutrient Content per serving:

Calories: 139

Calories From Fat: 54

Total Fat: 6g

Cholesterol: 86mg

Sodium: 287mg

Total Carbohydrates: 9g

Dietary Fiber: 2g

Protein: 13g

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

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.

Please note that some ingredients and brands may not be available in every store.

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