Print: Sinaloa-Style Ceviche

I tried many types of ceviche, none to my liking, so I created my own recipe. I hope you enjoy it. It looks appetizing and is really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapeños and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio hot sauce, sliced avocados, and Mexican beer.

Prep

21 min

Cook

33 min

Servings

Difficulty

Medium

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

Nutrition per serving

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