Shrimp & Crab Ceviche (Large Batch)
I almost feel silly posting this recipe because it’s such a simple, no fuss recipe. This was actually my first time ever even measuring. I wanted to share how I made and served my large batch ceviche with you all because it’s delicious, fresh and easy to make. Can be made up to a day before you plan of serving it. Also this is safe for those of you who do not like raw seafood.
Shrimp & Crab Ceviche
Fresh, clean, jam packed with shrimp and crab, best of all so simple to make.
Ingredients
- 3 pounds extra large shrimp peeled, deveined, and chopped
- 1 pound imitation crab flake style
- 1 red onion diced small
- 6 roma tomatoes seeds removed and diced
- 6-8 Persian cucumbers unpeeled and diced
- 1 bunch fresh cilantro chopped
- 4 lemons juiced
- 4 limes juiced
- 2-3 avocados cubed
- 1 cup Clamato or Tomato Juice
- 2 teaspoons sea salt
- 1 teaspoon ground pepper
- 1 teaspoon dried oregano
Instructions
- Bring a large pot to boil with 1 tablespoon salt. While the water is coming to a boil set a large bowl filled with ice and water near by.
- Add the shrimp to boiling salted water and set a 4 minute timer.
- Strain shrimp through colander and place in ice bath for at least 5 minutes.
- Strain again and place in large bowl.
- Add the remaining ingredients, combine well and place in refrigerator to chill until ready to serve.
- Serve with tostadas or chips, hot sauce and ketchup.