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Cranberry Shrimp Ceviche Cups

 Cranberry Shrimp Ceviche Cups
Tart cranberries add a holiday twist to a refreshing appetizer favorite. Recipe Courtesy of Chef Kates, ALDI Test Kitchen
16 ServingsPrep: 20 min. (plus 1 hour to chill). Cook: 3 min.

Ingredients

  • 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 jalapeňo, 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

Directions

  • 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
  • jalapeƱo. Pulse until finely chopped. Add cranberry mixture to
  • shrimp.

2 of 2

Cranberry Shrimp Ceviche Cups (continued)

Directions (continued)

  • Add lemon juice, lime juice, remaining 1/2 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. Yield: 16 ceviche cups.