American Ceviche recipe

All Recipes Appetizers and Snacks Seafood Shrimp

Ingredients

1 (16 ounce) package cooked medium shrimp, peeled and deveined
2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces
5 tomatoes, diced
3 avocados, peeled and diced
1 English cucumber, peeled and cut into bite-size pieces
1 red onion, diced
1 bunch cilantro, chopped, or more to taste
4 limes, juiced
2 jalapeno peppers, seeded and finely diced
2 cloves garlic, pressed
1 (64 ounce) bottle tomato and clam juice cocktail
salt and ground black pepper to taste

Nutrition Info

152.3 calories
carbohydrate: 19.7 g
cholesterol: 48.7 mg
fat: 4.9 g
fiber: 3.4 g
protein: 8.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 596.8 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 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.

  2. Let the salad marinate overnight in the refrigerator, stir again before serving.

Recipe Yield

20 servings

Recipe Note

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.

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