Strawberry Shrimp Ceviche
This recipe comes from Shannon Kohn, winner of the professional division’s starters/salsas category in the Florida Strawberries — A Taste of Summer All Winter Long recipe contest last year. Her entry, Floridian-Style Strawberry Shrimp Ceviche, garnered Kohn a $500 cash prize!
“I wanted to create a colorful, fresh-tasting, healthy recipe that would appeal to a broad range of tastes. I also wanted to pay homage to my Central Florida roots. I grew up in Orlando and cherish childhood memories of my mom taking us on day trips to Plant City for fresh Florida strawberries.”
Kohn is a self-taught cook and recipe developer. She owns Foodie with Skills, LLC. She teaches cooking, develops recipes and presents live cooking demonstrations on television and in other venues. Kohn authors a food blog and is working on two cookbook proposals.
Ceviche (sometimes spelled seviche) is a popular Latin American seafood dish often made up of raw fish, marinated in citrus juice. The citrus acid works to cook the raw fish. Once marinated, the fish is tossed with spices, fresh onions and peppers and served as an appetizer. In Shannon’s recipe, she has substituted raw fish for cooked shrimp and jazzed it up to match the culinary styles of Florida.
Floridian-Style Strawberry Shrimp Ceviche
- 1 pound cooked medium shrimp, peeled, deveined, and chopped
- 1 (16-ounce) container fresh florida winter strawberries, chopped
- 1⁄4 cup thinly sliced sweet onion
- 1⁄4 cup sweetened flaked coconut, toasted
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fresh key-lime juice
- 2 tablespoons honey
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon ground cinnamon
- endive leaves and/or toasted bread
- garnish: fresh cilantro leaves
In a large bowl, combine shrimp, strawberries, onion, coconut and cilantro.
In a small bowl, whisk together lime juice, honey, salt, pepper and cinnamon. Add to shrimp mixture, tossing gently to coat. Cover ceviche and refrigerate for at least 1 hour before serving.
Spoon ceviche into endive leaves or on toasted bread. Garnish with cilantro if desired.
Yield: about 6 servings
Watch Strawberry Sue prepare this delicious dish.