Ceviche Shrimp and Feta

A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1  lb  fresh raw red shrimp, peeled, deveined and chopped
• 1⁄4 cup  minced scallion
• 1⁄4 cup  minced fresh chives
• 1⁄4 cup  julienned fresh basil
• 3  ripe roma tomatoes, peeled, seeded and minced
• 1⁄4 cup  chopped kalamata olive
• 3  garlic cloves, chopped
• 3  fresh lemons, zest of
•  salt and pepper
• 1  tablespoon  seasoned  breadcrumbs
• 2  tablespoons feta, crumbled
• 2  tablespoons extra virgin olive oil

Directions

1. In a large mixing bowl, combine all ingredients except for feta, breadcrumbs and olive oil.
2. Mix gently, cover and refrigerate for 2-4 hours before serving. (Shrimp should turn opaque and look cooked, not raw).
3. Remove and gently fold in feta.
4. Spoon onto chilled plates, bowls, margarita glasses, etc.
5. Garnish with a lime wedge, a dusting of breadcrumbs and a quick drizzle of olive oil.
6. Serve with pita chips, tortilla chips, or saltine crackers.