CEVICHE WITH CRANBERRY GRANITA | APPETIZERS

Ingredients

• FOR THE CRANBERRY JALAPENO GRANITA:
• 2 C Cape Cod Select premium frozen cranberries
• 1 jalapeño, diced
• 1/3 C granulated sugar
• 1/3 C water
• zest of one lime
• FOR THE SHRIMP CEVICHE:
• 1 to 1 1/2 lb. raw shrimp, peeled and deveined
• 1 carton seafood stock
• 1 can coconut milk
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 small red onion, diced
• 2 plum tomatoes, diced
• juice of 8 to 10 limes
• juice of 1 lemon
• juice of 1 orange
• 3 to 4 TBLS olive oil
• 1/2 C fresh cilantro, chopped
• kosher salt/pepper