Cranberry Shrimp Ceviche with Ponzu

By ajiann

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.