Crawfish, Crab and Shrimp Ceviche
Ingredients1 h 35 m servings 199 cals
- Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
- In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.
Per Serving: 199 calories; 9.6 g fat; 11.6 g carbohydrates; 17.9 g protein; 107 mg cholesterol; 598 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this dish as an appetizer for my girlfriend's parents and it was an absolute hit. And her dad is Ecuadorian, so he's had his fair share of excellent ceviches and he exclaimed that this w...
It taste just like shrip cocktail, but with out the liquid. It tasted awesome, all my neighbors enjoyed it.
Excellent ceviche recipe - tangy, perfect amount of spice, great citrus kick, and easy to make too. Love all the crunchy fresh veggies too.
This was a great recipe. I didn't have crawfish but had tilapia instead. Very enjoyable!