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Sides
Shrimp Ceviche
Shrimp and crab tossed in fresh lime and lemon juice with cucumber, tomato, avocado and jalapeño, served as a bright, chilled appetizer.
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45 min
Prep
45 min
Total
Easy
Difficulty
No-Bake
Method
Servings:
Ingredients
- 5limes (Juiced)
- 3lemons (Juiced)
- 1lbsalad shrimp (cooked)
- 1lbimitation crab (cut in to small pieces)
- 1bunchcilantro (finely chopped)
- 1white onion (diced)
- 2jalapeño or serrano peppers (finely diced)
- 2cucumbers (peeled and diced)
- 3medium tomatoes (diced)
- 1/3cupketchup
- 1Tbshot sauce (Tapatio or Valentina style)
- 4ripe avocados (cut into small pieces)
- 1tspsea salt
Instructions
1
Put the juice from the lemons and limes in a large bowl. Add the cooked shrimp and imitation crab to the juice and stir until coated.
2
Add the chopped cilantro, onion and peppers to the mixture. Let sit while you prep the other ingredients.
3
Prep the cucumbers and tomatoes, adding each to the mixture when done. Add the ketchup and hot sauce (you can more or less hot sauce, depending on your preference). Add the salt and stir everything together until well mixed.
4
Stir in the avocado just until distributed evenly. If needed, add salt to taste. Enjoy with tortilla chips, tostadas or even saltine crackers!
Dairy-FreeGluten-Free
