Cranberry Shrimp Ceviche Cups
Tart cranberries add a holiday twist to a refreshing appetizer favorite.
- 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.
- In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped. Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
- 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
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
13 ounces Clancy's Restaurant Style Tortilla Chips
2 limes, cut into wedges
Fresh cranberries (optional)
20 minutes (plus 1 hour to chill)
23 minutes (plus 1 hour to chill)
16 ceviche cups