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Mansfield Magazine

Holiday Hors d’oeuvres

Dec 31, 2013 11:38AM ● Published by Lisa Drake

$0.58 per serving at ALDI

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen

Prep time: 20 minutes, plus 1 hour to chill

Cook time: 3 minutes

Yields: 16 ceviche cups

            1 1/2    teaspoons iodized salt, divided

            16        ounces medium raw shrimp, thawed

            1          cup dried cranberries

            1/2       red onion, roughly chopped

            1/2       cup fresh parsley

            1/2       jalapeno, roughly chopped

            1/4       cup fresh lemon juice

            1/4       cup fresh lime juice

            1/4       teaspoon crushed red pepper or ground black pepper

            1          teaspoon oregano

            16        ounces tortilla chips

            2          limes cut into wedges

                        Fresh cranberries, optional

Bring medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges. 

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