"I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer."
Added to shopping list. Go to shopping list.
Ingredients12 h 45 m servings 224 cals
Original recipe yields 10 servings
- Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
- Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
- Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.
- Cook's Notes:
- Make sure you fully "cook" the shrimp with lime juice. You can also cook them using heat.
- Substitute fish for the crab and shrimp if desired.
- You can add other vegetables; some people like it with carrots.
Per Serving: 224 calories; 2.8 g fat; 17.6 g carbohydrates; 32.2 g protein; 216 mg cholesterol; 649 mg sodium. Full nutrition
ReviewsRead all reviews 1