Welcome to Sue’s Corner. My name is Sue Harrell and I’m with the Florida Strawberry
Growers Association. Today I’m going to show you a great recipe I found. It’s Floridian-Style
Strawberry Ceviche. It sounds interesting and it’s absolutely delicious.
What we
have is two pounds of cooked, deveined shrimp chopped into fine pieces then we have one
pound of fresh Florida strawberries.
What we’ve done with the strawberries is wash and hold them and cut them in small pieces.
We’ve also added a quarter cup of sweet onions sliced thinly and a little bit of cilantro.
Now we’re going to go ahead and make the dressing. I’ve went ahead and put in a little
bit of salt, a little bit of pepper and some cinnamon. We’re going to add to that some
key-lime juice, some honey and some toasted coconut.
We’re going to whisk this together so that all combines.
Then we’re going to place
it over the strawberry and shrimp mixture. Then what you will do is stir this up.
Place it in the refrigerator for one hour and that’s how simple it is.
So, this
has been sitting in the refrigerator for an hour. We’re going to uncover it.
We’re going to place it in some endive leaves and on some bruschetta toasted.
It looks beautiful on the plate. You'll see when it’s finished. It makes a great presentation.
The crunchiness of the bruschetta, from the flavors of the strawberries, the coconut and
the shrimp together make an unbelievable appetizer for your guests at a holiday gathering.
This will serve six to eight people. I’ll fill a couple more.
So when you’re
finished and your platter is full, we can take a little bit of cilantro and decorate
your platter. There you have it, Floridian-style strawberry shrimp ceviche
