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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