SINALOA-STYLE CEVICHE

Sinaloa-Style Ceviche image

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.

Provided by perper72000

Categories Appetizers and Snacks Seafood Shrimp

Time 12h45m

Yield 10

Number Of Ingredients 12

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Ingredients

3 pounds raw shrimp - peeled, deveined, and cut into small pieces
½ white onion, finely chopped
14 limes, juiced, divided
1 serrano chile pepper
1 pound imitation crabmeat, shredded
3 tomatoes, seeded and finely chopped
1 cucumber, seeded and finely chopped
½ red onion, thinly sliced
4 jalapeno peppers, sliced
1 bunch cilantro, chopped
½ cup tomato and clam juice cocktail (such as Clamato®)
salt and ground black pepper to taste

Steps:

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.
Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
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.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 17.6 g, Cholesterol 216.1 mg, Fat 2.8 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 0.5 g, Sodium 649.3 mg, Sugar 6.2 g