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CEVICHE WITH CRANBERRY JALAPENO GRANITA

Ingredients

  • FOR THE CRANBERRY JALAPENO GRANITA:
  • 2 C Cape Cod Select premium frozen cranberries
  • 1 jalapeño, diced
  • 1/3 C granulated sugar
  • 1/3 C water
  • zest of one lime
  • FOR THE SHRIMP CEVICHE:
  • 1 to 1 1/2 lb. raw shrimp, peeled and deveined
  • 1 carton seafood stock
  • 1 can coconut milk
  • 1 jalapeño, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/2 small red onion, diced
  • 2 plum tomatoes, diced
  • juice of 8 to 10 limes
  • juice of 1 lemon
  • juice of 1 orange
  • 3 to 4 TBLS olive oil
  • 1/2 C fresh cilantro, chopped
  • kosher salt/pepper
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I just entered this recipe challenge hosted by Cape Cod Select and was tasked to come up with three different recipes incorporating their amazing Frozen Cranberries. So, I was thinking what can I do with cranberries that is totally “out-of-the-box?” For some reason ceviche came to my mind. Freshness meets freshness. A perfect marriage of flavor. As a result, this recipe for Shrimp Ceviche with Cranberry Jalapeño Granita is my submission for the “Cran-You-Believe It” category.

Right? This is definitely not your average cranberry recipe. Surely granita has been made with cranberries before, but I doubt with fresh jalapeños and served as a topping for ceviche.

Go give Cape Cod Select a follow on Facebook, Twitter, Instagram and Pinterest. Follow along my journey to see if I can win the grand prize! This challenge was super fun and made me bring on the creativity. You must also try my Ribs with Cranberry Barbecue Sauce and Cranberry Ricotta Pop Tarts. I am super proud of all three of these recipes!

ceviche with cranberry jalapeno granita

HOW TO

Grab a bowl. Combine all of the ingredients for the granita. Mix well. Set aside to allow the cranberries to unthaw. The cranberries will start releasing some of their juices.

In the meantime, prepare the ceviche. Heat up the seafood stock and coconut milk in a pot to just under a boil. Add in the raw shrimp. It should only take a few minutes for the shrimp to turn pink. Strain shrimp in a colander (do not rinse). Allow to cool.

Combine the rest of the ingredients for the ceviche in a large bowl. Cut each shrimp into three pieces. This recipe is a lot about taste. So, once all of the ingredients are combined, taste to see if you need additional salt, and/or lime juice.

Reserve ceviche in fridge while you finish the Cranberry Jalapeño Granita. By this time, the cranberries should have unthawed and released their juices. The mixture should be ready to prep for the granita.

Place the entire contents of the bowl into a food processor. Pulse until fully combined, ensuring the cranberries are fully mashed.

Strain the cranberry mixture through a sieve into a shallow pan or glass dish. Freeze for 45 minutes. Remove from freezer. With a fork, move the mixture around, so that any liquid incorporates with the slush that has formed. Place back in freezer for another 45 minutes. Shave with a fork to create the granita.

TO PLATE THE CEVICHE WITH CRANBERRY JALAPENO GRANITA

Pull the ceviche out from the fridge. Top the ceviche with generous spoonfuls of the Cranberry Jalapeño Granita. Serve immediately! ENJOY! You will not believe the incredible explosion of flavor these Cape Cod Select premium cranberries lend to this dish.

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2 Comments

  1. […] is my last, and final submission for the Cape Cod Select Recipe Challenge. I created Shrimp Ceviche with Cranberry Jalapeño Granita for the “Cran-You-Believe-It” category and Ribs with Cranberry Barbecue Sauce for my […]


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