Sinaloa-Style Shrimp & Crab Ceviche Bowl

Name: Sinaloa-Style Shrimp & Crab Ceviche Bowl
Total time: 810 min
Yield: 2
Ingredients: 3 lbs raw shrimp, peeled, deveined, and cut into small pieces; 14 limes, juiced; 0.5 white onion, finely chopped; 1 serrano chile pepper; 1 lb imitation crabmeat, shredded; 3 tomatoes, seeded and finely chopped; 1 cucumber, seeded and finely chopped; 0.5 red onion, thinly sliced; 4 jalapeño peppers, sliced; 1 bunch cilantro, chopped; 0.5 cup tomato and clam juice cocktail (such as Clamato®); salt and ground black pepper

Experience the vibrant flavors of Sinaloa with this refreshing ceviche, packed with succulent shrimp, tangy lime juice, and a zesty blend of serrano, jalapeño, tomatoes, and imitation crab. Perfect for sharing as an appetizer or enjoying as a light dinner.

Recipe Info

Prep Time

810 min

Difficulty

Easy

Servings

Nutrition

calories224kcal

carbohydrates18g

fat3g

fiber2g

protein32g

sodium649mg

sugar6g

Appetizer Dinner American Mexican

Ingredients

3 lbs raw shrimp, peeled, deveined, and cut into small pieces

14 limes, juiced

0.5 white onion, finely chopped

1 serrano chile pepper

1 lb imitation crabmeat, shredded

3 tomatoes, seeded and finely chopped

1 cucumber, seeded and finely chopped

0.5 red onion, thinly sliced

4 jalapeño peppers, sliced

1 bunch cilantro, chopped

0.5 cup tomato and clam juice cocktail (such as Clamato®)

salt and ground black pepper

Directions

Combine shrimp, juice of 7 limes, and white onion in a large bowl. Cover with plastic wrap and refrigerate for about 12 hours until the shrimp turns opaque.

Drain the shrimp, discarding the accumulated juices.

Blend together the remaining 7 limes' juice with serrano in a separate bowl.

Add the shrimp mixture, crabmeat, tomatoes, cucumber, red onion, jalapeños, and cilantro to the serrano-lime blend.

Stir in the tomato and clam juice cocktail, then season with salt and black pepper to taste.