My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time.
Provided by BecR2400
Categories European
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 165.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 442.2, Carbohydrate 12.8, Fiber 5.2, Sugar 3.6, Protein 12.7
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