- 3 pounds raw shrimp - peeled, deveined, and cut into small pieces
- 1/2 white onion, finely chopped
- 14 limes, juiced, divided
- 1 serrano chile pepper
- 1 pound imitation crabmeat, shredded
- 3 tomatoes, seeded and finely chopped
- 1 cucumber, seeded and finely chopped
- 1/2 red onion, thinly sliced
- 4 jalapeno peppers, sliced
- 1 bunch cilantro, chopped
- 1/2 cup tomato and clam juice cocktail (such as Clamato®)
- salt and ground black pepper to taste
- 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.
10/17/2019
recipepes.com
sinaloa-style ceviche, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
