1/4 teaspoon crushed red pepper or ground black pepper
1 teaspoon oregano
16 ounces tortilla chips
2 limes cut into wedges
Fresh cranberries, optional
Bring medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.