Recipe: Strawberry Shrimp Ceviche (blender or food processor)

STRAWBERRY SHRIMP CEVICHE

FOR THE CEVICHE DRESSING:
1/4 cup chopped, stemmed strawberries
1/4 cup chopped plum tomato
1 tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped, seeded jalapeno
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon Worcestershire sauce

FOR THE CEVICHE:
3/4 pound cooked, peeled shrimp
1 cups peeled, seeded and diced cucumber
3/4 cup diced red onion
1 tablespoons chopped, seeded jalapeno
1 cups (about 1/4 pound) quartered, stemmed strawberries
3 tablespoons chopped cilantro

TO PREPARE THE CEVICHE DRESSING:
Puree all ingredients for the dressing until smooth in a blender or food processor.

TO PREPARE THE CEVICHE:
In a large bowl, toss shrimp, cucumber, onion and peppers with dressing. Refrigerate, covered, at least 30 minutes but no more than 4 hours.

Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Makes 6 servings
Source: California Strawberry Commission and the Produce for Better Health Foundation