Strawberry Shrimp Ceviche 
This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Appetizers, Dips & Salsa
Serves: 6
Cups of Fruits and Vegetables per Serving: ½
Ingredients:
Ceviche Dressing
¼ cup chopped, stemmed California strawberries
¼ cup chopped plum tomato
1 ½ tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped, seeded jalapeno peppers
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon Worcestershire sauce
Ceviche
¾ pound cooked peeled shrimp
1 ½ cups peeled seeded diced cucumber
¾ cup diced red onion
1 ½ tablespoons chopped, seeded jalapeno peppers
1 ½ cups (about ¼ pound) quartered, stemmed California strawberries
3 tablespoons chopped cilantro
To make Ceviche dressing: in blender or food processor, purée all ingredients until smooth.
In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche dressing. Refrigerate, covered, at least 30 minutes but no more than 4 hours. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
Each serving provides: An excellent source of vitamin C and a good source of potassium and magnesium.
Credit: Recipe courtesy of California Strawberry Commission. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
| Nutritional Information per Serving | |
| Calories: 123 | Carbohydrates: 8g |
| Total Fat: 4.3g | Cholesterol: 111mg |
| Saturated Fat: 0.7g | Dietary Fiber: 2g |
| % of Calories from Fat: 32% | Sodium: 327mg |
| Protein: 13g | |
