Strawberry Shrimp Ceviche

Ceviche Dressing

¼ cup chopped, stemmed strawberries

¼ 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

¼ teaspoon Worcestershire sauce

Ceviche

¾ pound cooked, peeled shrimp

1 cups peeled, seeded and diced cucumber

¾ cup diced red onion

1 tablespoons chopped, seeded jalapeno

1 cups (about ¼ pound) quartered, stemmed strawberries

3 tablespoons chopped cilantro

For the dressing: Puree all ingredients until smooth in a blender or food processor.

For 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.

Serves six.

California Strawberry Commission and the Produce for Better Health Foundation