Shrimp Ceviche Salad

Ceviche is a traditional South American seafood dish with many different variations. My version is served on baby greens for a delicious salad with fresh and healthy flavors.

Shrimp Ceviche Salad

2 pounds medium shrimp, raw, peeled and deveined
2 limes
8 cloves garlic, chopped
1 medium onion, chopped
1 teaspoon red pepper flakes
salt
1 teaspoon paprika
1/2 cup (loosely packed) cilantro
1/2 cup (loosely packed) flat-leaf parsley
5 tablespoons extra-virgin olive oil
8-10 oz. of mixed baby greens

Saute red pepper and onion in 1 tablespoon olive oil until onion is tender. Next, add garlic and shrimp. Then, add paprika. Cook until shrimp is pink and properly cooked (or about 5-10 minutes).

Meanwhile, chop parsley and cilantro.

Put shrimp mixture into a large mixing bowl, and add juice of one lime, salt, cilantro, parsley, and olive oil. Toss, and serve at room temperature on a bed of mixed baby greens.

Serves approximately 3.