Ceviche Shrimp and Feta

• 1 lb fresh raw red shrimp, peeled, deveined and chopped
• 14 cup minced scallion
• 14 cup minced fresh chives
• 14 cup julienned fresh basil
• 3 ripe roma tomatoes, peeled, seeded and minced
• 14 cup chopped kalamata olive
• 3 garlic cloves, chopped
• 3 fresh lemons, zest of
• salt and pepper
• 1 tablespoon seasoned breadcrumbs
• 2 tablespoons feta, crumbled
• 2 tablespoons extra virgin olive oil

1. In a large mixing bowl, combine all ingredients except for feta, breadcrumbs and olive oil.
2. Mix gently, cover and refrigerate for 2-4 hours before serving.
3. (Shrimp should turn opaque and look cooked, not raw).
4. Remove and gently fold in feta.
5. Spoon onto chilled plates, bowls, margarita glasses, etc.
6. Garnish with a lime wedge, a dusting of breadcrumbs and a quick drizzle of olive oil.
7. Serve with pita chips, tortilla chips, or saltine crackers.

red shrimp, scallion, fresh chives, fresh basil, roma tomatoes, olive, garlic, fresh lemons, salt, breadcrumbs, feta, extra virgin olive oil

Taken from www.food.com/recipe/ceviche-shrimp-and-feta-379659 (may not work)