Description
A delicious and refreshing appetizer, Kyle’s Killer Ceviche Del Mar is a crowd pleaser! Chock full of fresh veggies plus shrimp and crab, it is surprisingly easy to make. It does, however, require 4 hours to marinate in the refrigerator, so be sure to account for that time when planning to serve this dish. Serve with crunchy pre-made tostadas, creamy slices of avocado and sprigs of fresh cilantro.
Ingredients
- 2 pounds Medium-sized Shrimp (41-50 Count Size), Uncooked, Peeled And Deveined
- 1-½ cup Fresh Lemon Juice
- 1 whole Large Tomato, Chopped
- 3 Large Cucumbers, Peeled And Cubed Into 1/4-inch Cubes
- ½ Medium Onion (your Choice Of White, Yellow Or Red), Peeled And Chopped
- 3 Serrano Chili Peppers, Finely Diced (include Seeds For A Bit Of Spice)
- 1 bunch Cilantro, Leaves Stripped From Stems And Finely Dices (reserve Some Whole Leaves For Garnish)
- 1 pound Lump Crab Meat (ready-to-eat)
- 12 ounces, weight Clamato Tomato Juice Cocktail (original Flavor)
- 1 Tablespoon Celery Salt
- ½ teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 22 whole Pre-cooked, Crispy Tostadas
- 2 Ripe Avocados, Peeled, Seeded And Either Sliced Or Chopped (for Garnish)
Preparation
Remove tails (discard tails) from shrimp and chop shrimp into 1/2-inch chunks. Place chopped shrimp into a 9 x 13 glass (non-reactive) pan in a single layer. Pour lemon juice over shrimp and marinate, covered, in the refrigerator for 4 hours.
In the meantime, chop tomato, cucumber, onion, peppers and cilantro and add to a large mixing bowl. Add crab meat and Clamato; stir to combine. Add seasonings (celery salt, salt, pepper) and stir to combine; refrigerate until shrimp is ready.
When shrimp is “cooked” (by marinating in lemon juice), add crab/veggie mixture to the shrimp and stir to combine. Serve immediately with tostadas and avocado.
To serve, place tostada on salad plate. Using a slotted spoon, scoop about 1/4 cup of ceviche and add on top of tostada. Garnish with sliced avocado and extra cilantro leaves.
Note: If not serving immediately, cover and refrigerate until ready to eat. This recipe made so much (there were only 6 of us taste-testing it) that I ate it over several days. So it keeps well in the refrigerator for a few days. The cucumbers start to lose their crunch after the first day, but it is still delicious!
