Strawberry Shrimp Ceviche
Prep time: 
Total time: 
 
Ingredients
Ceviche
  • ¾ lb cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ tbspn chopped, seeded jalapeno peppers
  • 1½ cups (about ¼ pound) quartered, stemmed California strawberries
  • 3 tbsp chopped cilantro
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ cup chopped plum tomato
  • 2 tbsp olive oil
  • 4 tsp fresh lime juice
  • 4 tsp red wine vinegar
  • 2 tsp chopped, seeded jalapeno peppers
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp Worcestershire sauce
  • ¼ tsp Worcestershire sauce
Instructions
  1. To make Ceviche dressing: in blender or food processor, purée all ingredients until smooth.
  2. In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche dressing.
  3. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
  4. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
  5. Makes 6 appetizer servings.
Notes
Diabetes Exchanges: Fruit 0.25, Vegetable 0.5, Very Lean Meat 2, Fat 1
Recipe by California Strawberries at http://www.californiastrawberries.com/strawberry-shrimp-ceviche-2/