Raspberry and Lime Shrimp Ceviche
  • 1 lb shrimp (extra large)
  • 5 oz fresh raspberries
  • ½ cup Moscato wine (I used Gallo Pink Moscato)
  • 1 jalapeño diced
  • 1 avocado diced
  • 2 tablespoon red onion diced
  • 2 tablespoons cilantro finely chopped
  • 1 lime juiced
  • ½ teaspoon salt (I use coarse kosher salt)
  1. Shrimp: you can use cooked shrimp or uncooked (the cooking time in the wine will just be reduced if you use pre-cooked shrimp)
  2. Cook shrimp in wine (if it's precooked you are just heating it on low so the shrimp absorbs some flavor, if it's raw shrimp it will just take a few minutes to cook the shrimp until it's fully cooked)
  3. Cut shrimp into ½ inch pieces, mix the shrimp with the avocado, jalapeño, red onion, cilantro lime, and salt.
  4. Lastly, stir in the raspberries reserving some to place on top.
  5. Refrigerate until ready to serve.
  6. Making this an hour ahead of serving time will help the flavors meld together nicely.
Recipe by Created by Diane at https://www.createdby-diane.com/2015/05/raspberry-and-lime-shrimp-ceviche.html