Strawberry Shrimp Ceviche

¾ pound cooked peeled shrimp

1½ cups peeled seeded diced cucumber

¾ cup diced red onion
1½ tablespoons chopped, seeded jalapeno peppers
1½ cups (about ¼ pound) quartered, stemmed California strawberries
3 tablespoons chopped cilantro

Ceviche Dressing

¼ cup chopped, stemmed California strawberries
¼ cup chopped plum tomato
2 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

Directions

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. Makes 6 appetizer servings.

Nutritional Information

Nutrition Information Per Serving 139 calories; 6 g fat; 86 mg cholesterol; 287 mg sodium; 9 g carbohydrate; 2 g fiber; 13 g protei.