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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time. Ingredients:
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 |
Directions:
1. In a large mixing bowl, combine all ingredients except for feta, breadcrumbs and olive oil.
2. Mix gently, cover and refrigerate for 2-4 hours before serving. (Shrimp should turn opaque and look cooked, not raw).
3. Remove and gently fold in feta.
4. Spoon onto chilled plates, bowls, margarita glasses, etc.
5. Garnish with a lime wedge, a dusting of breadcrumbs and a quick drizzle of olive oil.
6. Serve with pita chips, tortilla chips, or saltine crackers.
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