Cranberry Shrimp Ceviche Cups

Cranberry Shrimp Ceviche Cups

"Tart cranberries add a holiday twist to a refreshing appetizer favorite."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 23 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
  2. In a food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
  3. Add lemon juice, lime juice, remaining 1/2 teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
  4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries.

Footnotes

  • Recipe Courtesy of Chef Kates, ALDI Test Kitchen

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Super easy and a huge hit. Even better the next day.

Other stories that may interest you