Strawberry and Shrimp Ceviche

Presented by Tyler Creech
Johnson & Wales University


1 pound medium shrimp, peeled and tails removed and halved

1 pound strawberries, quartered

1 cup red onion, cut brunoise

1 orange, juiced

2-3 lemons, juiced

4-5 limes, juiced

1/2 cup cilantro, minced

1 cucumber, peeled, seeded, sliced and quartered

2 avocados, cut macedoine

1-2 serrano chile, diced

Method of Production

1) Cook shrimp in boiling, salted water until done. About 2 minutes.

2) In a bowl, combine citrus juice, onions and serrano chile.

3) Drain shrimp and add to bowl with citrus juice, strawberries, cumcumber and cilantro, refrigerate for 30 minutes.

4) Before serving mix in avocado.