Strawberry Shrimp Ceviche

This is a treat as a light "snack" lunch or dinner.

Makes enough for 2 ample, or 4 small, portions.

Combine in a bowl:

½ lb. shrimp, cooked, deveined, and chopped

1-1½ c. chopped strawberries

½ c. chopped cucumber

1-2 Tbsp. green or red onion (to your taste)

Whisk together, and gently stir into shrimp/strawberry mixture:

3 Tbsp. lime juice

2 Tbsp. snipped fresh mint

2 Tbsp. olive oil

1 tsp. red wine vinegar

½ tsp. ground coriander, optional

Serve with tortilla chips.

Recipe created or adapted by Liz Talley, Urban Graze

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