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Ceviche Shrimp and Feta

published: August 11th 2009
source: Lesa Jackson

1 pound fresh sweet red shrimp, peeled, deveined and minced
¼ cup minces scallions
¼ cup minces fresh chives
¼ cup julienned fresh basil
3 ripe Roma tomatoes, peeled, seeded and minced
¼ cup chopped Kalamata olives
3 cloves garlic chopped
Zest of three lemons
Fresh ground salt and pepper to taste
1 tablespoon seasoned and toasted bread crumbs
2 tablespoons fresh feta, crumbled
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt

In a large mixing bowl, combine all ingredients except for feta and breadcrumbs. Mix gently, cover and refrigerate for about an hour before serving. Remove and gently fold in feta. Spoon into chilled bowls and garnish lightly with breadcrumbs, sea salt and olive oil.