Shrimp & Blueberry Ceviche

Name: Shrimp & Blueberry Ceviche
Prep time: 10 min
Yield: 2
Ingredients: 10 jumbo shrimp, peeled and deveined; 1 tsp kosher salt; 1 T extra virgin olive oil; 2 jalapeno, small diced (seeds removed); ¼ cup packed cilantro leaves, finely chopped; ½ cup lime juice; 2 T orange juice; Zest of ½ a lime; ½ cup California Giant blueberries; ½ english cucumber, small diced; ½ tsp kosher salt; 1 avocado, small diced (do at end); Chips of choice! (tortilla, pita, etc)

Prep Time10 min

Serves2

Blueberries brighten up this ceviche recipe by adding bursts of sweet blueberry flavor that complements the hints of lemon and cilantro.

INGREDIENTS

10 jumbo shrimp, peeled and deveined
1 tsp kosher salt
1 T extra virgin olive oil
2 jalapeno, small diced (seeds removed)
¼ cup packed cilantro leaves, finely chopped
½ cup lime juice
2 T orange juice
Zest of ½ a lime
½ cup California Giant blueberries
½ english cucumber, small diced
½ tsp kosher salt
1 avocado, small diced (do at end)
Chips of choice! (tortilla, pita, etc)

DIRECTIONS

- - Heat a large sauté pan over high heat
- - Add olive oil and allow to warm
- - Dry shrimp with a paper towel and toss with 1 T kosher salt
- - Add to the pan evenly spread out, sear on 2 minutes for each side
- - Remove from the pan and allow to cool while prepping the rest of the ingredients
- - Once shrimp is cool to the touch, cut each into 4-6 pieces and add to a large mixing bowl
- - Add remaining ingredients except for the avocado
- - Cover with plastic wrap and allow to marinate for 1 hr in the refrigerator
- - After the one hour, dice the avocado
- - Gently toss with the avocado and spoon into bowls.
- - Serve with chips and enjoy!

Shrimp & Blueberry Ceviche

INGREDIENTS

DIRECTIONS

RELATED RECIPES

Follow your berries to the farm.