Crawfish, Crab and Shrimp Ceviche recipe

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Ingredients

½ pound cleaned, cooked crawfish tail meat
½ pound jumbo lump crabmeat
½ pound cooked small shrimp, peeled and deveined
½ cup lime juice
½ cup ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
⅓ cup chopped cilantro
½ cup diced red onion (1/4-inch pieces)
1 cup peeled, seeded, and diced cucumber
1 cup diced jicama
1 jalapeno chile pepper, seeded and minced
salt to taste
1 large avocado, diced

Nutrition Info

199 calories
carbohydrate: 11.6 g
cholesterol: 107.3 mg
fat: 9.6 g
fiber: 3.7 g
protein: 17.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 598.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the crawfish, crab, and shrimp in a large glass or ceramic bowl, pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.

  2. In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno, add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

Recipe Yield

8 servings

Recipe Note

This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving.

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