American Ceviche
Habanero chiles add a spicy kick to the dish.
Recipe Summary American Ceviche
This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips.Ingredients | Peruvian Ceviche Recipe1 (16 ounce) package cooked medium shrimp, peeled and deveined2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces5 tomatoes, diced3 avocados, peeled and diced1 English cucumber, peeled and cut into bite-size pieces1 red onion, diced1 bunch cilantro, chopped, or more to taste4 limes, juiced2 jalapeno peppers, seeded and finely diced2 cloves garlic, pressed1 (64 ounce) bottle tomato and clam juice cocktailsalt and ground black pepper to tasteDirectionsMix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.Let the salad marinate overnight in the refrigerator; stir again before serving.Info | Peruvian Ceviche Recipeprep: 1 hr additional: 8 hrs total: 9 hrs Servings: 20 Yield: 20 servings
TAG : American CevicheAppetizers and Snacks, Seafood, Shrimp,
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