Shrimp And Crab Ceviche With Avocado
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/238/Shrimp-And-Crab-Ceviche-With-A80024.shtml
Recipe ID: 50808
Nutrition:
per serving: 202 calories, 7g fat, 12g carbohydrates, 25g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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