A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shrimp And Crab Ceviche With Avocado
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- #50808
This scrumptious seafood ceviche is equally suited for impressing guests and impressing yourself. It's got plenty of citrus, a little bit of horseradish, and creamy avocado.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
ingredients
1/2 pound plum tomatoes, halved and seeded
1 large red bell pepper, halved and seeded
1 large jalapeno chili, halved and seeded
1 medium white onion, cut into 6 wedges
6 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon ketchup
1 teaspoon horseradish
1/2 teaspoon Tabasco sauce
1 pound large shrimp, cooked, peeled, deveined, and chopped
1/2 cup chopped tomato
1/2 cup chopped cilantro
1 green onion, chopped
1/2 avocado, peeled and cubed
1/2 pound lump crab meat, picked over
6 lime slices or wedges, for garnish
directions
Preheat the oven broiler.
Place the halved tomatoes, bell pepper, jalapeno, and onion cut sides down on a rimmed baking sheet. Place under the broiler and cook for 5 minutes or until slightly charred. Remove the vegetables from the oven and place them in a food processor.
Add the lime juice, orange juice, ketchup, horseradish, and Tabasco to the food processor. Process the mixture until combined and just a little bit chunky (it should not be a puree nor should it be a paste).
Transfer the vegetable mixture to a large bowl and season with salt and pepper. Cover the bowl and chill for 1 hour or up to 24 hours.
When chilled and ready to serve, add the shrimp, chopped tomato, cilantro, green onion, avocado, and crab. Mix gently.
Garnish with a lime wedge or slice and serve.
nutrition data
202 calories, 7 grams fat, 12 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
July 27, 2013
Incredible recipe! I really don't have much more than that to say about it. It is perfect - don't change anything and you'll be delighted!
July 4, 2013
Great ceviche!!!! I think the addition of the orange juice is what I liked about it and it gave it a little sweetness.
June 25, 2010
I have made this ceviche for many years and it is always a hit.
August 30, 2009
This is a very good recipe but I would reduce the amount of sauce next time.
July 5, 2008
My wife and I have made this recipe several times for parties we have given. It is always given high praise by our guests and the recipe is always requested. We live on the Gulf Coast so the availability of fresh shrimp and crab makes this dish especially delicious.
June 19, 2006
This one was great! I was looking for an easier ceviche recipe that was still tasty and authentic and this one fit the bill. The only problem I had, was my blender is smaller so I had to chop the vegetables up a bit to make it all fit but no problem. I also only used canned crab and it still came out good but would probably be that much better getting a fresh crab in a store and taking the extra time to crack it. I would try that if I make it again.