Name: Sinaloa-Style Ceviche
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: Raw shrimp - peeled, deveined, and cut into small pieces - 3 pounds; White onion, finely chopped - ½; Limes, juiced, divided - 14; Serrano chile pepper - 1; Imitation crabmeat, shredded - 1 pound; Tomatoes, seeded and finely chopped - 3; Cucumber, seeded and finely chopped - 1; Red onion, thinly sliced - ½; Jalapeno peppers, sliced - 4; Cilantro, chopped - 1 bunch; Tomato and clam juice cocktail (such as Clamato®) - ½ cup; Salt and ground black pepper to taste - ½ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sinaloa-Style Ceviche

1. Raw shrimp - peeled, deveined, and cut into small pieces - 3 pounds

2. White onion, finely chopped - ½

3. Limes, juiced, divided - 14

4. Serrano chile pepper - 1

5. Imitation crabmeat, shredded - 1 pound

6. Tomatoes, seeded and finely chopped - 3

7. Cucumber, seeded and finely chopped - 1

8. Red onion, thinly sliced - ½

9. Jalapeno peppers, sliced - 4

10. Cilantro, chopped - 1 bunch

11. Tomato and clam juice cocktail (such as Clamato®) - ½ cup

12. Salt and ground black pepper to taste - ½ cup

How to cook deliciously - Sinaloa-Style Ceviche

1. Stage

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.

2. Stage

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

3. Stage

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.