Kenmore Honored Harvest Time entry by Mary Hansen, Iowa State Fair

November 8, 2013 by Kenmore

My husband & I began gardening 20 yrs ago together. We always found that we were making the same recipes over & over again. I began experimenting with squash blossoms from recipes I’d read in the past but my favorite was just a fresh squash blossom in a salad. I ran across a recipe that encompassed tomatoes with pineapple, which I found intriguing, along with an Asian dressing as a twist, but wanted more vegetables in it & loved that with our mint always growing ever so invasively year after year, it was a good one to use. I also determined that it required a protein component & thought that shrimp ceviche’ would be the lightest, most refreshing addition. Adding the fresh squash blossom is always considered a bonus. It’s one of our favorite dishes to eat in the summer; most all of it freshly picked from our garden.


preparation time
0 mins

cook time




7 fresh, uncooked shrimp shelled and deveined

4 limes

1 jalapeo pepper minced

1 large garlic clove Dressing

0.25 teaspoons salt Dressing

2 tablespoons fresh lime juice Dressing

1 tablespoons sugar Dressing

1 tablespoons sugar Dressing

2 tablespoons vegetable oil Dressing

1 fresh jalapeo minced

0.75 teaspoons asian fish sauce Dressing

2 cucumbers, slightly peeled and diced Salad

0.5 pineapple, peeled and diced Salad

0.5 cup fresh cilantro, coarsely chopped Salad

0.25 cup fresh mint, coarsely chopped Salad

2 medium, ripe red tomatoes, diced Salad

10 yellow cherry tomatoes, quartered Salad

0.5 zucchini, diced Salad

5 squash blossoms, minced Salad


Step 1:

Chop shrimp into small bite-size pieces, place in a bowl along with enough fresh lime juice to Cover the shrimp, along with the minced jalapeno and place in fridge for no less than four hours.

Step 2:

Remove and rinse after four hours to get most of the "limey" taste off. Add red flakes to taste.

Step 1: Dressing

Mince garlic, then mash to a paste with the salt using a heavy knife.

Step 2: Dressing

Whisk together lime juice, sugar and oil and add garlic paste, jalapenos, and fish sauce (to taste). Add all other salad ingredients to the bowl.

Step 3:

Plate with salad first, then the Ceviche' ...add additional mint or squash blossom to taste.


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