Thai Shrimp Ceviche
1/2 lb cooked shrimp, shelled, deveined and chopped
2 tsp fresh lime juice
1/2 tsp sea salt
1 cup jicama, julienned
1/4 cup red bell pepper, julienned
1 Tbsp scallion, thinly sliced
2 tsp minced Serrano chili pepper
1/2 cup fresh squeezed grapefruit juice
1/2 cup chopped fresh cilantro
1/2 cup fresh grapefruit segments
Place lime juice, salt and cooked shrimp in a large bowl and let sit for 5 minutes. Add jicama, bell peppers, scallions, pepper, grapefruit juice and cilantro. Toss gently. Refrigerate until chilled, about 1 hour.
Divide shrimp mixture among 4 plates. Garnish each plate with 2 tablespoons of fresh grapefruit segments.