Shrimp Ceviche with Crab (imitation style)
Spring is approaching and the Lenten season is upon us. For me, this means lots of seafood, especially ceviche. I grew up eating it every Friday and do this same with my own family. It's super macro friendly and a great source of protein. Pair this dish with your favorite tortilla chips, tostadas, saladitas saltines, or go low carb with cucumber slices as chips.
INGREDIENTS
1 lb devined shrimp, chopped
1 lb imitation crab, shredded/chopped
10 - 12 limes, juiced
2 cucumbers, diced
1 red onion, diced
3 roma tomatoes, diced
2 jalapeños, diced
1 cilantro bunch, finely chopped
Salt to taste
PREP
First things first, clean and devein shrimp if not already deveined. I prefer raw shrimp but pre cooked is also acceptable. Do you.
Chop shrimp and add to a medium bowl. Pour about 1/3 of the lime juice over shrimp, followed by a pinch of salt and pepper. Combine well, cover and refrigerate for approximately 30 minutes (until shrimp is pink).
In a seperate bowl, perferably with a cover, add shredded crab with another 1/3 of lime juice and a pinch of salt. Combine well.
Add the following diced vegetables to crab bowl; cucumber, red onion, tomato, jalapeño, and cilantro with a pinch of salt.
Add marinated shrimp to the bowl, followed by remaining lime juice. Combine well.
At this point, inspect lime juice level. Aim for enough juice to cover everything. It should not look like a dry salad. I prefer mine to be extra limey and juicy so I usually add another lime or two. Again, do you. Cover ceviche and refrigerate for at least 2 hours. We want to marry the flavors (blend together).
Before serving, do a final salt test and serve with Mexican style hot sauce such as Tapatio or Valentina.
Remember cooking is a method. You can make shrimp only ceviche with 2 lbs of shrimp OR jaiba ceviche with 2 lbs of crab. You can also adjust the vegetables. Add more jalapeños or less. Expirement with your own taste in mind. Happy Spring and much love to you all.
Enjoy!
Xx
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