The Washington Post

Ceviche-Style Shrimp Cocktail With Green Grapes

Ceviche-Style Shrimp Cocktail With Green Grapes 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Aug 6, 2020

This recipe riffs on the traditional citrus-marinated seafood dish with a crunch of cucumber and sweet, juicy green grapes tossed with the usual cilantro, onion and jalapeño flavor trio. Also, using cooked, chilled shrimp rather than raw fish gives it a shrimp-cocktail vibe. Served chilled, with cool hues of green, pale pink and white, it's a delightfully fresh and light but satisfying dish that’s sure to spark your appetite on a sweltering day.

Storage Notes: The assembled dish, minus the cilantro, can be covered and refrigerated for up to 1 day. Add the cilantro just before serving.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup seeded and diced English cucumber
  • 1 cup (about 6 ounces) halved green grapes
  • 3 large scallions, thinly sliced, light green and white parts only
  • 1 medium jalapeño chile pepper, seeded and finely chopped
  • 1/2 cup fresh lime juice (from about 5 limes)
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh cilantro leaves

Directions

Bring a large pot of water to a boil and prepare a large bowl of ice water. Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes. Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well. Chop each shrimp into three pieces.

Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño. Season with the lime juice and salt and toss to combine. Cover and refrigerate for 1 hour, stirring every 20 minutes. Add the cilantro just before serving and toss to combine. Serve cold.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

Avg. Rating (4)

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Nutritional Facts

Calories per serving: 127


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 143mg 48%

Sodium: 740mg 31%

Total Carbohydrates: 13g 4%

Dietary Fiber: 1g 4%

Sugar: 8g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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