Yield: about 6 servings

1 pound cooked medium shrimp, peeled, deveined, and chopped
1 (16-ounce) container fresh Florida winter strawberries, chopped
¼ cup thinly sliced sweet onion
¼ cup sweetened flaked coconut, toasted
2 tablespoons minced fresh cilantro
3 tablespoons fresh Key-lime juice
2 tablespoons honey
¼ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Endive leaves
Garnish: fresh cilantro leaves
1. In a large bowl, combine shrimp, strawberries, onion, coconut, and cilantro.

2. In a small bowl, whisk together lime juice, honey, salt, pepper, and cinnamon. Add to shrimp mixture, tossing gently to coat. Cover, and refrigerate for at least 1 hour.

3. Spoon ceviche into endive leaves. Garnish with cilantro leaves, if desired.