Sinaloa-Style Ceviche

Name: Sinaloa-Style Ceviche
Total time: 720 min
Yield: 10 Portionen
Ingredients: 🍤 3 pounds raw shrimp, peeled, deveined, and cut into small pieces; 1 pound imitation crabmeat, shredded; 1 bunch cilantro, chopped; ½ cup tomato and clam juice cocktail (such as Clamato)

Kosten $20, sparen $15

Quelle: Recommended by CookPal

720 Min
10 Portionen
$20

Sinaloa-Style Ceviche

Kosten $20, sparen $15

Quelle: Recommended by CookPal

720 Min
10 Portionen
$20

ZUTATEN

Seafood
- 🍤 3 pounds raw shrimp, peeled, deveined, and cut into small pieces
- 1 pound imitation crabmeat, shredded
Herbs and Vegetables
- 1 bunch cilantro, chopped
- ½ cup tomato and clam juice cocktail (such as Clamato)

SCHRITTE

Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain and discard accumulated juices.

Combine remaining ½ lime juice with serrano in a large bowl.

Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.

NÄHRSTOFFE

Pro 1 Portion

🔥

224

Kalorien

32
Protein
18
Kohlenhydrate
3
Fette

💡 Serve the ceviche on tostadas with Tapatio hot sauce, sliced avocados, and a cold Mexican beer.Chilling the mixture overnight allows the flavors to develop even more.Use the freshest shrimp for the best taste and quality.