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SHRIMP CEVICHE Recipe

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This recipe for SHRIMP CEVICHE is from The Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 LBS SHRIMP, PEELED, DEVEINED AND BUTTERFLIED OR CUT IN HALF LENGHTHWISE
16 OZ IMMITATION CRAB MEAT
1/2 RED ONION
1/2 BUNCH CILANTRO (OR TO TASTE. I LOVE CILANTRO)
1/2 CUP FRESH MINT LEAVES
2 OR 3 JALEPENO OR SERRANO CHILE PEPPERS (OR TO TASTE)
2 CLOVES FRESH GARLIC, CRUSHED
1/2 CUCUMBER
4 MEDIUM TO LARGE TOMATOES
LEMONS AND OR LIMES
SALT

**TORTILLA CHIPS OR TOSTADA SHELLS TO SERVE**
Directions:
Directions:
ZEST ONE LEMON OR TWO LIMES THEN JUICE

CLEAN AND PREPARE SHRIMP. POUR LEMON JUICE OVER SHRIMP AND MARINATE IN REFRIGERATOR FOR 1-3 HOURS.

WHEN SHRIMP IS OPAQE, PULSE ONION, CILANTRO, MINT, CHILES AND GARLIC IN FOOD PROCESSOR UNTIL DICED. ADD CUCUMBER AND TOMATO AND PULSE AGAIN UNTIL FINELY DICED. ADD TO SHRIMP.

ADD IMMITATION CRAB AND LEMON ZEST, PLUS ABOUT 1/2 CUP ADDITION LEMON/LIME JUICE. STIR TO MIX. SALT TO TASTE. ADJUST SPICE BY ADDING MORE CHILE (OR IF YOU LIKE MILD, ONLY USE 2 CHILES) OR SERVE WITH TABASCO OR TAPATIO.
Number Of Servings:
Number Of Servings:
A LOT :)
Preparation Time:
Preparation Time:
1-3 HOURS

 

 

 

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