Sinaloa-Style Ceviche

Ingredients

• 3 pounds raw shrimp , peeled, deveined, and cut into small pieces
• 14 limes , juiced, divided
• 0.5 whites onion , finely chopped
• 1 serrano chile pepper
• 1 pound imitation crabmeat , shredded
• 3 tomatoes , seeded and finely chopped
• 1 cucumber , seeded and finely chopped
• 1 bunch cilantro , chopped
• 0.5 reds onion , thinly sliced
• 4 jalapeño chile peppers , sliced
• 0.5 cups tomato and clam juice cocktail , such as Clamato
• salt and ground black pepper to taste

Instructions

1. 1

   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; discard accumulated juices.

2. 2

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

3. 3

   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.