I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.
Ingredients
- raw shrimp - peeled, deveined, and: 3 pound (cut into small pieces)
- white onion: 0.5 piece (chopped)
- limes: 14 piece (juiced, divided)
- serrano Chili pepper: 1 piece
- imitation crabmeat: 1 pound (shredded)
- tomatoes, seeded and: 3 piece (chopped)
- cucumber, seeded and: 1 piece (chopped)
- red onion: 0.5 piece (sliced)
- Jalapeno peppers: 4 piece (sliced)
- bunch cilantro: 1 piece (chopped)
- tomato and clam juice cocktail (such as Clamato®): 0.5 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
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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.
