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5 from 1 vote

Raspberry and Lime Shrimp Ceviche

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 1 lb shrimp extra large
  • 5 oz fresh raspberries
  • 1/2 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
  • 1/2 teaspoon salt I use coarse kosher salt

Instructions

  • Shrimp: you can use cooked shrimp or uncooked (the cooking time in the wine will just be reduced if you use pre-cooked shrimp)
  • 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)
  • Cut shrimp into 1/2 inch pieces, mix the shrimp with the avocado, jalapeño, red onion, cilantro lime, and salt.
  • Lastly, stir in the raspberries reserving some to place on top.
  • Refrigerate until ready to serve.
  • Making this an hour ahead of serving time will help the flavors meld together nicely.