Cranberry Shrimp Ceviche with Ponzu

Recipes

Photo by Emily Sterne

Cranberry Shrimp Ceviche with Ponzu

Episode 603: Ponzu/Cranberries

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Ingredients

All ingredients A-Z

1 pound baby Contessa shrimp, peeled & deveined

1 small jicama, 1/4-inch dice

1 small red onion, 1/4-inch dice

1/2 cup chopped fresh cranberries

1 cup ponzu

1 jalapeno, minced

1/4 cup coconut, shredded, dessicated, unsweetened, toasted, plus more for garnish

Kosher salt and freshly ground black pepper to taste

Corn tortilla chips for garnish

Directions

In a large bowl, combine all ingredients except tortilla chips, season and place in fridge for 20 minutes. Stir well, serve in Martini glasses with crispy corn tortilla chips. Garnish with extra coconut.

Tags: Episode 603, appetizer, entree, shrimp, ceviche

Pairing notes
Cavit Pinot Grigio Trentino Italy TASTE: Dry, light and crisp AROMA: Delicate and pleasing, with floral and fruit scents -- Vineyards in this region enjoy the warming effects of the "Ora del Garda," a dry, balmy breeze that sweeps across Lake Garda and protects the fruit from external moisture and disease. Constrastingly cool evenings promote rich, intense aromas and flavors in the grapes. -- Highly versatile; a lovely aperitif that also pairs well with pasta in cream sauces, risottos, veal, chicken, and fresh seafood dishes like the Cranberry Shrimp Ceviche with Ponzu and Tom's Poached Salmon. -- 100% Pinot Grigio

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Recipes

Cranberry Shrimp Ceviche with Ponzu

Ingredients

Directions