Ceviche Shrimp and Feta Recipe #379659
A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time.
by JanuaryBride
2½ hours | 20 min prep
SERVES 4
- 1 lb fresh raw red shrimp, peeled, deveined and chopped
- 1/4 cup minced scallion
- 1/4 cup minced fresh chives
- 1/4 cup julienned fresh basil
- 3 ripe roma tomatoes, peeled, seeded and minced
- 1/4 cup chopped kalamata olive
- 3 garlic cloves, chopped
- 3 fresh lemons, zest of
- salt and pepper
- 1 tablespoon seasoned breadcrumbs
- 2 tablespoons feta, crumbled
- 2 tablespoons extra virgin olive oil
- In a large mixing bowl, combine all ingredients except for feta, breadcrumbs and olive oil.
- Mix gently, cover and refrigerate for 2-4 hours before serving. (Shrimp should turn opaque and look cooked, not raw).
- Remove and gently fold in feta.
- Spoon onto chilled plates, bowls, margarita glasses, etc.
- Garnish with a lime wedge, a dusting of breadcrumbs and a quick drizzle of olive oil.
- Serve with pita chips, tortilla chips, or saltine crackers.
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5 stars