Shrimp Ceviche Salad

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Thursday, January 01, 2004

Categories:

Tex-Mex/Appetizers-Side Dish

Yield:

6 -8 servings

Ingredients:

2 lbs. shrimp, shelled, de-veined, and cooked or steamed
3 celery stalks, thinly sliced
2 medium tomatoes, chopped
1 green bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 small red onion, thinly sliced
1 garlic clove, finely chopped
2 tbsp. cilantro, chopped
Salt and pepper to taste
Hot red-pepper sauce to taste (optional)
1/2 tsp. ground cumin (optional)
Juice of 2 oranges
Juice of 5 lemons
Juice of 5 limes
1/4 lb. fresh spinach, washed, stemmed and dried
2 tbsp. Italian parsley, chopped
2 tbsp. extra virgin olive oil
Zest of lemon and lime for garnish (optional)

Directions:

Prepare shrimp and chill. Combine the next 10 items (vegetables and seasonings) in a large bowl. Then add the chilled shrimp with the vegetable mixture and toss gently. Squeeze and strain the citrus fruit and pour the juices over all and toss again. Press down on the solid ingredients so that they are completely submerged. Cover the bowl and let marinate overnight in the refrigerator. Use a slotted spoon to transfer ceviche to a platter lined with the spinach. Pour 1/2 cup of the marinade into a small bowl and add the parsley and then, while whisking, slowly add the olive oil. Spoon the dressing over the salad, garnish with zest and serve immediately. Yield: 6 - 8 servings.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com