Cranberry Shrimp Ceviche
I created this recipe this Christmas for a special lover of seafood in mind while incorporating seasonal, fresh ingredients & a nod to my Chilean study abroad travels almost a decade ago.
Festive, light & flavorful, this Peruvian inspired dish (with a little West Coast twist) is a great addition to any New Years celebration! Substitute with any fish or simply omit to have a fun salsa or guacamole condiment on your winter table.
As a chef, I love working with & sharing food in any capacity, especially during the holidays - a time to celebrate the present moment with loved ones… and delicious foods, of course!
I have self-published Holidalé Like a Chef to share my love of vibrant foods, such as this Cranberry Shrimp Ceviche, AND to help you experience stress-free magic as well on your holiday table at home (Learn more).
“Holi-dalé:”
a spirit of living boldly & seizing the present moment during celebration and holidays.
The celebratory recipes included in my {new} cookbook are inspired by my favorite flavor combinations and memories of childhood family smorgasbords during Christmas time as well as my current Napa Valley influences.
Cranberry Shrimp Ceviche
Ingredients
1 lb Shrimp, thawed, & chopped
(I used Trader Joes Wild Raw Argentinean Red Shrimp)
1/2 C Lime Juice
1 lb Cranberries, fresh
1/2 Red Onion, finely chopped
1 Jalapeño, de-seeded & finely chopped
1 bu Cilantro, chopped
1 Orange, zest & juice
1/4 C Extra Virgin Olive Oil
Salt, to taste
Tapatio, to taste (optional)
Chips or Tostadas & Avocado to garnish
Professional Tip:
Make the cranberry ceviche base (cranberries, red onion, jalapeño, cilantro, orange zest & juice, extra virgin olive oil, salt & tapatio) in advance to make the final preparation a breeze! Store in fridge up 1 to 2 days in an air tight container.
Directions
Place shrimp in a glass or other non-reactive bowl.
2. Marinate with lime juice and a pinch of salt for 1 hour, uncovered in the fridge. It’s
ok if shrimp is not completely covered, but make sure to stir about half way
through.
3. Meanwhile, chop cranberries using a food processor or knife. Place in bowl with
onion, jalapeño, cilantro, orange zest and juice, olive oil and Tapatio. Set aside. (This
step can be done 1-2 days in advance).
4. Once the shrimp is ready (should be an opaque white and firm), strain and reserve
the lime juices. Add the entire pomegranate salsa to the shrimp along with about
1/4 C of the lime juice. Taste and just seasoning if necessary.
5. Serve with chips or tostadas & avocado slices, if desired. & ¡Disfruta!
