Sinaloa-Style Ceviche
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.
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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
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.
Nutrition Facts
Per Serving:
224 calories; protein 32.2g; carbohydrates 17.6g; fat 2.8g; cholesterol 216.1mg; sodium 649.3mg.
Full Nutrition
