Ingredients
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1 bunch cilantro, chopped
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2 lbs partially defrosted cooked tailless large shrimp, cut into 1-inch bite sized chunks
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1 cup lump crabmeat, picked over
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1 fresh lemon, juice of
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salt, to taste
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black pepper, to taste
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1 stalk celery, chopped
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1 medium onion, diced
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4 medium firm tomatoes, diced (preferably on-the-vine)
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1 fresh lemon, juice of
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garlic powder, to taste
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lemon pepper, to taste
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chili or seafood cocktail sauce, optional to serve
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lime tostadas chips or Tostitos Scoops, to serve
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1 bunch green onion, chopped
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3 medium cucumbers, peeled and roughly diced
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3 -4 medium firm avocados, diced
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3 fresh limes, juice of
Instructions
- In a medium bowl, mix together the chunks of shrimp (and crab if using) and the juice of one lemon; season to taste with salt and black pepper. Set aside and chill (in the refrigerator or on ice) for 30 minutes to 1 hour.
- Meanwhile, prepare the ceviche by combining all the ingredients (add the avocados last, just before serving) in a large bowl with ice water, stirring well to combine. Drain well; fold in the shrimp, and season to taste with garlic powder and lemon pepper.
- Keep well chilled (preferably on ice) until serving time.
- Serve with tortilla chips and optional chili sauce.
- Ceviche must be served well-chilled, and is best served on the same day it is made.