Strawberry Shrimp Ceviche

Strawberry Shrimp Ceviche

This Strawberry Shrimp Ceviche is a great take on classic ceviche

This cool and elegant appetizer perfectly blends freshness with sweet, savory flavors and a dash of spice.

 

Recipe:

Strawberry Shrimp Ceviche
Prep time: 
Total time: 
 
Ingredients
  • ¾ pound cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ tablespoons chopped, seeded jalapeno peppers
  • 1½ cups (about ¼ pound) quartered, stemmed California strawberries
  • 3 tablespoons chopped cilantro
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ 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 sugar
  • ½ teaspoon salt
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon 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

Find more California Strawberry Recipes here!

 

 


Strawberry Salad with Grilled Romaine and Cotija Cheese

When it comes to strawberry salads, we always want more! Have you tried your salads with grilled romaine? Charring the romaine leaves enhances the flavor, making this salad from Gerry Speirs at Foodness Gracious a stand out.

Strawberries are so versatile, making it easy to incorporate 8 strawberries into your daily meal plans. With just one serving of 8 strawberries packing a nutritional punch, who wouldn’t want to eat strawberries every day?

Strawberry Salad with Grilled Romaine and Cotija Cheese
Author: 
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Serves: 2
 
Ingredients
  • ½ cup sour cream
  • 3 tablespoon lemon juice
  • ½ cup cilantro, chopped
  • ½ teaspoon ground cumin
  • 1 pinch salt
  • ¼ teaspoon black pepper
  • 4 slices salami sliced to bacon thickness
  • 1 head romaine lettuce
  • 2 tablespoon olive oil
  • salt
  • black pepper
  • 1 cup ripe California Strawberries
  • ½ avocado
  • 1 tablespoon fresh chopped oregano
  • ½ tablespoon fresh chopped cilantro
  • ½ cup crumbled Cotija cheese
Instructions
  1. Whisk together the sour cream, lemon juice, cilantro, cumin, salt and pepper to make the dressing and set aside.
  2. Roughly chop the salami and sauté in a pan until crispy. Transfer to some paper towel to drain.
  3. Preheat your grill to high and remove the outer leaves of the lettuce.
  4. Slice the romaine in half-length ways, drizzle with olive oil and season lightly with salt and pepper.
  5. Lay each half onto the hot grill cut side down and girl for about 2-3 minutes or until the romaine starts to get a good char color on it.
  6. Transfer the lettuce to a large platter.
  7. Slice the strawberries into quarters and place on top of the romaine wedges.
  8. Cut the avocado into small dice and add to the romaine followed by the salami chunks, oregano, cilantro and cheese.
  9. Lightly drizzle some of the dressing over the romaine and serve at once.


Strawberry Avocado Farro Salad

We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying.

Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides 140 percent of the total recommended daily value of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in eight strawberries a day.

Try it with grilled chicken or steak for a heartier meal. Enjoy!

Strawberry Avocado Farro Salad
Author: 
Prep time: 
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Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked farro
  • 2½ cups water or vegetable stock
  • ½ lb California strawberries, hulled and sliced
  • 1 ripe avocado, diced
  • ½ cup fresh basil leaves
  • 2 ounces goat cheese, crumbled
  • 2 tablespoon blush wine vinegar (or red wine vinegar)
  • 2 tablespoon olive oil
  • ½ tablespoon honey
  • Pinch sea salt
  • Pinch freshly cracked black pepper
Instructions
  1. In a medium saucepan, bring water or stock to a boil. Add farro and simmer; cover 25–30 minutes. Remove from heat and drain any remaining liquid. Let farro cool completely.
  2. Add cooled farro to a large bowl with sliced California strawberries, diced avocado, basil leaves and crumbled goat cheese.
  3. In a small bowl, whisk together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.


Buckwheat Flatbreads with Strawberries, Avocado and Herbs

Are you a flatbread fan? Then we have the recipe for you! Try this Buckwheat Flatbread with Strawberries, Avocado and Herbs from our friend at Cowgirl Chef.

This flatbread uses half buckwheat and half regular flour. Instead of tomatoes used as a topping, strawberries are the star of this flatbread, and offer a bit of a surprise to a savory dish. Plus, a serving of eight strawberries is packed with beneficial antioxidants and nutrients, including potassium, folate and fiber.

Give this recipe a try and enjoy!

 

Buckwheat Flatbreads with Strawberries, Avocado and Herbs
Author: 
 
Ingredients
  • 1 package yeast
  • ¾ cup warm water
  • 1 teaspoon honey
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil + 1 tablespoon for the bowl
  • 1 cup buckwheat flour
  • 1¼ cups bread flour
  • 16 ounces ricotta
  • 1 pint California strawberries
  • 1 avocado
  • 8 fresh basil leaves
  • A few sprigs of fresh chives
  • 12 fresh mint leaves
  • Extra-virgin olive oil
  • Sea salt and pepper
Instructions
  1. Put the first 5 ingredients in your mixer bowl and stir to combine. Let rest for 5 minutes or until the mixture is foamy. Add the flours. Mix for about 5 minutes or until the dough is smooth and no longer sticky and releases from the bowl.
  2. Add the olive oil to a medium bowl, transfer the dough to the bowl, and cover with plastic wrap. Put in the fridge for 6 to 8 hours, or let rest overnight.
  3. When you’re ready to make the flatbreads, pull the dough out of the fridge, and let it come to room temperature. Divide the dough into 8 pieces.
  4. Half-cook the flatbreads. Roll out each piece of dough on a lightly floured board, and put into a medium-size skillet over medium-high heat. When the first side bubbles, flip it over and cook for a few more seconds, until very lightly browned — remember, you’re only cooking these halfway. Remove and stack on a plate. Repeat with the remaining flatbreads.
  5. Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
  6. Preheat the oven to broil. Put the 4 flatbreads on a baking sheet. Spread 2 tablespoonsful of ricotta on each one. Bake for 10 minutes or until crisp on the edges.
  7. Hull and thinly slice the strawberries, and add them to the flatbreads.
  8. Dice the avocado, and add one-fourth to each of the 4 flatbreads.
  9. Chop the herbs and scatter them on top. Drizzle with a little bit of olive oil, and sprinkle with sea salt and pepper. Serve warm or at room temperature.


Strawberry Bacon Spread

We love strawberries for so many reasons – they’re naturally sweet yet low in sugar, they have more vitamin C than an orange, plus they’re packed full of antioxidants and nutrients like potassium, folate and fiber. What could possibly make strawberries better? They work super well in both sweet and savory dishes!

Our friend, Jenn Bumb, created this strawberry bacon spread for us to enjoy – and we can’t get enough. Give this recipe a try and let us know what you think!

 

Strawberry Bacon Spread
Author: 
 
This recipe was created by paleo recipe blogger, Jenn Bumb, at Pretend it’s a Donut.
Ingredients
  • 6 pieces of applewood smoked bacon
  • ½ cup chopped fresh California Strawberries
  • 1 tablespoon oil
  • ½ cup water
  • 1 tablespoon balsamic vinegar + 3 tablespoons (or 2 tablespoons reduced balsamic)
  • 1 teaspoon sea salt
  • OPTIONAL: chopped jalapeno
Instructions
  1. Preheat oven to 400 degrees and place bacon on a foil lined baking sheet.
  2. In a skillet, heat 1 tablespoon of oil.
  3. Add your onions and turn heat to medium-low. Cook for 2 minutes then add in 1 tablespoon of balsamic vinegar. Mix to combine.
  4. Keeping on medium-low, slowly cook the onion for about 10 minutes, stirring occasionally to prevent from burning. You want to caramelize the onion.
  5. While the onion is cooking, stick your bacon in the oven. Bake for 15-20 minutes or until crispy.
  6. Once bacon is done, remove and place on paper towel to soak up the grease.
  7. Cut the bacon up, but not too small because you'll be chopping it later in your food processor.
  8. Add your cut bacon and chopped fresh strawberries to the caramelized onions and slowly pour in your ½ cup water. Mix well.
  9. Let cook for 15 minutes stirring twice during that time. You will notice everything start to thicken up into a "jam" like consistency. Add in remaining 3 tablespoons of balsamic vinegar.
  10. Once thick, turn off heat and let cool for a few minutes.
  11. Take mixture and place into a food processor and roughly chop until it has a spreadable consistency.
  12. Enjoy over EVERYTHING!


Strawberry Ceviche Avocado Boats

Strawberry Ceviche Avocado Boats

Check out this unique – and tasty – strawberry ceviche avocado boats recipe from our friend Kendra Cordoza at Paleo Pazarazzi!

We’re always looking for new, unexpected ways to incorporate strawberries into our diets. Just one serving of eight strawberries is packed full of vitamin C, potassium, folate, fiber and antioxidants. How could we not want to enjoy eight strawberries a day?

 

Strawberry Ceviche Avocado Boats   Strawberry Ceviche Avocado Boats

 

Strawberry Ceviche Avocado Boats
Author: 
 
Ingredients
  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • ¾ c. strawberries, diced
  • ½ c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • ½ c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt and pepper to taste
Instructions
  1. Cut avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium, shallow container, add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, lime juice, strawberries and red pepper flakes if desired. Serve chilled.

 


Strawberry Oat Bars Recipe

Strawberry Recipe Oat Bars

Here’s a delicious Strawberry Oat Bars Recipe! This recipe is great for any event, made with fresh California Strawberries!

Strawberry Oat Bars Recipe

Strawberry Oat Bars
Serves: 24 Bars
 
Ingredients
  • 1¼ cup oats
  • 1½ cup whole wheat pastry flour
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, cut into pieces
  • 1 egg
  • 3 tablespoons canola oil
  • ¼ cup chopped raw cashews (or other nuts)
  • 5 cups sliced strawberries
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 375 degrees F. Lightly coat a 9 x 13 inch baking dish with cooking spray.
  2. Place the oats, whole wheat pastry flour, cinnamon and salt in the bowl of a food processor. Pulse until the oats are finely ground.
  3. Add the butter and pulse until the mixture forms large crumbs.
  4. In a bowl, whisk together the egg and canola oil. With the motor running, slowly pour in the egg mixture. Process until the mixture starts to stick together.
  5. Transfer ¾ cup of the mixture to a bowl and stir in the nuts. Set aside for the topping.
  6. Press the remaining mixture into the bottom of the prepared pan to form a crust.
  7. In a large bowl, combine the strawberries, 6 tablespoons sugar, cornstarch and lemon juice. Spread the strawberry mixture evenly over the crust. Sprinkle the reserved nut mixture over top.
  8. Bake until the topping is starting to brown and the fruit is bubbling, 40 to 45 minutes.
  9. Let cool on a rack, then transfer to the fridge for 30 minutes (this will help with cutting and serving the bars).
  10. Cut into 24 pieces.

 


Strawberry Toasts with Mozzarella Recipe

Roasted Strawberry Toasts with Mozzarella

Great for the holiday season, this Strawberry Toasts with Mozzarella Recipe is a hit@

The holiday season has officially arrived! Even though a bit of panic set in just as I typed that statement, I know that I have lots to look forward to during the month of December. Traditional tree trimming, checking out the beautiful holiday lights in our neighborhood, baking cookies with the kids and, of course, gathering with family, friends and coworkers.

By far, getting together and sharing great foods with friends and loved ones is one of my favorite things to do during this time of year, but let’s be honest, typical food options are not always the healthiest! No matter how strong our willpower may be, it can be extremely challenging to stick to healthy habits, but I’ve got a delicious recipe that can help keep us all on track. It’s light, healthy and will look beautiful on your holiday table!

Strawberry Toasts with Mozzarella Recipe

This recipe features strawberries dressed in a combo of honey and a balsamic vinegar reduction, then roasted in the oven. Roasting brings out a rich, sweet flavor to the strawberries and this pairs perfectly with melted fresh mozzarella cheese on toasted crusty bread.

Roasted Strawberry Toasts

Besides adding a bright and festive flair to your holiday spread, strawberries are packed with nutrients that  benefit the entire body.  A serving of eight strawberries has been shown to promote heart health, brain health and even helps with diabetes management. Strawberries have also been shown to reduce the risk of certain cancers. (Source: California Strawberries). The best part? They are naturally sweet, yet low in sugar. A single serving has less than half the sugar of an apple and half the calories of a banana, making them the perfect option for your holiday spread. Though they may be small, strawberries pack a big nutrition and flavor punch to both sweet and savory dishes, so enjoy!

 

Roasted Balsamic Strawberry Toasts with Mozzarella

Recipe type: Appetizer

Prep time: 15 minutes  Cook time: 35 minutes  Total time:45 minutes

Serves: 4 (2 toasts = 1 serving)

Ingredients

For Balsamic Reduction:

  • 3/4 cup good quality balsamic vinegar

For Strawberries:

  • 1 pound strawberries, cleaned, hulled and cut in half
  • 3/4 tablespoon honey
  • 2 tablespoon balsamic reduction

For Toasts

  • 8 slices of ciabatta or baguette
  • 2 tablespoons olive oil
  • 4 ounces fresh mozzarella cheese
  • Fresh basil

Directions

  1. Preheat oven to 375 degrees.
  2. Over medium heat, add balsamic vinegar into a small saucepan. Heat until vinegar boils, then reduce heat a simmer. Stir occasionally to avoid scorching. Simmer for 10-13 minutes, until vinegar has reduced by at least half and consistency is that of syrup. Set aside.
  3. Place prepared strawberries in a large bowl. Add honey and 2 tablespoons of prepared balsamic reduction to strawberries and mix to combine ingredients.
  4. Transfer berries to a parchment lined baking sheet. Arrange in an even layer. Bake berries for 25-30 minutes. When done, set aside and allow to cool slightly.
  5. While strawberries are roasting, prepare toasts by brushing them with olive oil, place on a baking sheet and place into the oven for 10-15 minutes.
  6. Remove toasts from the oven. Add sliced fresh mozzarella cheese to each one and top with roasted strawberries.
  7. Place prepared toasts back into the oven for about 5 minutes, or just until cheese begins to melt. Remove from oven and top with a fresh basil leaf. Garnish with an extra drizzle of balsamic reduction and extra basil, if desired.

 

Check out more California Strawberry Recipes here!


Strawberry and Avocado Tostadas

Strawberry and Avocado Tostadas 1024

 

 

Before working for California strawberry farmers I’d never thought of using strawberries in savory dishes very much. Sure I’d had salads with strawberries, but I had not yet tried anything more adventurous than that.

A couple years ago while at a blogger event in San Francisco, I tasted Italian rice balls with a strawberry compote stuffing instead of the more traditional tomato sauce. It was one of those moments when you can honestly say to yourself, or anyone in the vicinity, “I think this is the best thing I ever ate.”

Since that time I’ve done a lot of experimenting in my own kitchen, and at work. Part of my job requires putting together events that showcase the versatility of strawberries, and sometimes that means challenging chefs to come up with unique ways to serve strawberries. I’ve had the pleasure of tasting creations like baby back ribs with strawberry barbecue sauce, strawberry flatbread pizza with balsamic glaze, strawberry nachos, strawberry and prawn spring rolls – and the list goes on.

This recipe for strawberry and avocado tostadas is a good starter recipe for those looking to experiment with new ways to enjoy strawberries. Like me, you might also be pleasantly surprised at how delicious strawberries can be when added to savory dishes.

Enjoy!

 

Strawberry and Avocado Tostadas
Prep time: 
Cook time: 
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Serves: 6 tostadas
 
Ingredients
  • 2½ cups (about ¾ pound) fresh California strawberries, stemmed and quartered
  • ½ pound jicama, peeled and cut into ½-inch dice
  • ½ cup chopped cilantro
  • 1 teaspoon minced jalapeño peppers
  • 2 tablespoons lime juice
  • 1 pound avocados, peeled, seeded and cut into ½-inch dice
  • Salt
  • 6 (6-inch) yellow corn tortillas
  • Chili powder
  • 6 tablespoons crumbled queso fresco
  • 6 cilantro sprigs
  • 1 lime, cut into 6 wedges
Instructions
  1. Heat oven to 400 degrees Fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge.