American Ceviche
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Description
This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips.
Ingredients
- 1 (16 ounce) package cooked medium shrimp, peeled and deveined
- 2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces
- 5 tomatoes, diced
- 3 avocados, peeled and diced
- 1 English cucumber, peeled and cut into bite-size pieces
- 1 red onion, diced
- 1 bunch cilantro, chopped, or more to taste
- 4 limes, juiced
- 2 jalapeno peppers, seeded and finely diced
- 2 cloves garlic, pressed
- 1 (64 ounce) bottle tomato and clam juice cocktail
- salt and ground black pepper to taste
Directions
- 1. Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.
- 2. Let the salad marinate overnight in the refrigerator; stir again before serving.
Nutrition Facts
serving: 20 servings
calories: 152.3 kcal
carbohydrates: 19.7 g
protein: 8.3 g
saturated fat: 0.8 g
cholesterol: 48.7 mg
sodium: 596.8 mg
fiber: 3.4 g
sugar: 6.4 g
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