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Shrimp and Crab Ceviche
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Recipe Information
Description:
Warm weather appetizer

Source:
Ron

Serves/Makes:8 or more

Ingredients
  • 2 lbs (.9 kg). cooked deveined shrimp (previously frozen o.k.)
  • 1/2 lb (.2 kg). artifical crab meat (real crab obviously o.k.)
  • 1 whole tomato
  • 1/2 cucumber
  • 1 stalk of celery
  • 1 jalapeno (cooked, raw or pickled: your choice)
  • 1 white onion
  • 1/4 bunch of cilanto (no stems)
  • 1 tbsp (15 ml). salt
  • 1 cup (225 ml) Clamato juice
  • 1 dash Tapatio brand hot sauce
  • 2 limes
  • 1 Avocado (optional)
Preparation
  • Wash and shell the shrimp, drain well.
  • Finely chop the shrimp and crab meat and place into a large mixing bowl.
  • Finely chop all vegetables. I have found that the finer the better.
  • Add all chopped vegetables to the shrimp and crab mixture in large bowl.
  • Add 1 cup (225 ml) Clamato juice.
  • Cut the limes in half and squeeze juice into mixture.
  • Add salt.
  • Add several shots of Tapatio hot sauce into the mixture.
  • Stir and stir, mixing well.
  • If you use the avocado chop and add just before serving and lightly stir.
  • Refrigerate overnight for best results.
Comments
We use the ready made tostada shells. You can scoop the ceviche onto the tostada shell, or you can break the tostada and dip. You need a really strong chip to dip, and we have found that the tostadas work best. This is the best warm weather appetizer there is! Make sure the beer is cold! Enjoy!

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