Friday, August 2

Mixed Berry Cerviche

This is the perfect dish to serve at/ bring to a summer bbq. Light, refreshing and beautiful. (Though it would have looked much better with natural lighting. Food stylist fail.)

Great for pescatarians and of course vegetarians can remove the shrimp. One modification I made is substituting fennel for coriander (aka cilantro!)


5 tbsp lime juice (from two limes)
1/4 cup fresh mint leaves, finely chopped
1/4 cup extra virgin olive oil
1 tsp red wine vinegar
1/2 tsp ground coriander (or fennel)
1/4 tsp crushed red pepper
1/8 tsp sugar
1 1/4 lbs cooked shelled, deveined lg shrimp, coarsely chopped
1 avocado, chopped
1/2 seedless cucumber, chopped
4 oz strawberries, chopped
1 (6 oz) container of blueberries
1/4 cup chopped red onion

In a large bowl, whisk together lime juice, mint, oil, vinegar, coriander, red pepper, sugar and 1/4 salt. Add shrimp, avocado, cucumber, strawberries, blueberries and red onion.

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