Cranberry Shrimp Ceviche Cups Recipe

Cranberry Shrimp Ceviche Cups Recipe

  • 1 1/2 teaspoons Stonemill Essentials Iodized Salt, divided
  • 16 ounces Sea Queen Medium Easy Peel Raw Shrimp, thawed
  • 1 cup Southern Grove Dried Cranberries
  • 1/2 red onion, roughly chopped
  • 1/2 cup fresh parsley
  • 1/2 jalapeno, roughly chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 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)
  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 jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining 1/2 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.
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