Shrimp & Blueberry Ceviche

Morgan | August 31, 2017

My group of friends and I love celebrating cultures and foods from around the world. Between work, relationships, and travel it’s hard to spend time with each other. To ensure we see each other at least once a month, we have a themed potluck and bring our favorite dishes from around the world. This month our taste buds are being transported to South America to enjoy their unique food and hear about our friend’s experience. We’ve learned that spicy foods pair amazingly with fresh, juicy berries and this shrimp and blueberry ceviche is no exception. Grab your girls and your favorite chips to enjoy this refreshing yet spicy shrimp & blueberry ceviche. 

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This ceviche dish is SO delicious! Pair it with sweet potato or tortilla chips for a crisp crunch, or top a bed of spinach or lettuce for a healthy salad. For this particular recipes we used multigrain tortillas and turned our shrimp and blueberry ceviche into tacos. The flavors are amazing and if your mouth gets too warm, you can cool down with a refreshing fresh herb berry cocktail or a cold beer. 

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Ingredients

  • 10 jumbo shrimp, peeled and deveined

  • 1 tsp kosher salt

  • 1 T extra virgin olive oil

  • 2 jalapeno, small diced (seeds removed)

  • ¼ cup packed cilantro leaves, finely chopped

  • ½ cup lime juice

  • 2 T orange juice

  • Zest of ½ a lime

  • ½ cup California Giant blueberries

  • ½ english cucumber, small diced

  • ½ tsp kosher salt

  • 1 avocado, small diced (do at end)

  • Chips of choice! (tortilla, pita, etc)

Instructions

  • Heat a large saute pan over high heat

  • Add olive oil and allow to warm

  • Dry shrimp with a paper towel and toss with 1 T kosher salt

  • Add to the pan evenly spread out, sear on 2 minutes for each side

  • Remove from the pan and allow to cool while prepping the rest of the ingredients

  • Once shrimp is cool to the touch, cut each into 4-6 pieces and add to a large mixing bowl

  • Add remaining ingredients except for the avocado

  • Cover with plastic wrap and allow to marinate for 1 hr in the refrigerator

  • After the one hour, dice the avocado

  • Gently toss with the avocado and spoon into bowls.

  • Serve with chips and enjoy!

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