Cranberry Shrimp Ceviche Cups

Tart cranberries add a holiday twist to a refreshing appetizer favorite.

Directions:

  1. Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
  2. In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries.

Recipe Courtesy of Chef Kates,
ALDI Test Kitchen

Ingredients:

1 ½ teaspoons Stonemill Essentials Iodized Salt, divided

16 ounces Sea Queen Medium Easy Peel Raw Shrimp, thawed

1 cup Southern Grove Dried Cranberries

½ red onion, roughly chopped

½ cup fresh parsley

½ jalapeño, roughly chopped

¼ cup fresh lemon juice

¼ cup fresh lime juice

¼ teaspoon Stonemill Essentials Crushed Red Pepper or Ground Black Pepper

1 teaspoon Stonemill Essentials Oregano

Garnish:

13 ounces Clancy's Restaurant Style Tortilla Chips

2 limes, cut into wedges

Fresh cranberries (optional)


Prep Time:
20 minutes (plus 1 hour to chill)

Cook Time:
3 minutes

Total Time:
23 minutes (plus 1 hour to chill)


Yields:
16 ceviche cups