Dandy Radish MiniSticks and Lime Ceviche with Grilled Shrimp

Ingredients:

1 bag Dandy Radish MiniSticks
1 jicama
2 jalapenos
1 red bell pepper
4 Dandy Meyer lemons
10 limes
2 lbs jumbo deveined shrimp uncooked
olive oil
Salt

Directions:

  1. Pre-heat an indoor or outdoor grill to 350 degrees.
  2. In small batches, mince the Radish MiniSticks into a very small dice creating small squares.  Add to large bowl.
  3. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl.
  4. Zest one lemon and one lime and add to the radish bowl. 
  5. Juice all of the other citrus and add to the radish bowl.
  6. Pat shrimp dry and remove all tails.  Lightly drizzle the shrimp with olive oil and lightly season with salt.
  7. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken.
  8. Remove cooked shrimp from the grill and chop into bite sized pieces.   Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
  9. When ready to serve, stir and add salt to taste.
  10. Serve with tortilla chips and enjoy!

Tags: , , , , , , ,

Leave a Reply