Crawfish, Crab and Shrimp Ceviche

Name: Crawfish, Crab and Shrimp Ceviche
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 large avocado, diced; 1 jalapeno chile pepper, seeded and minced; 79 milliliters chopped cilantro; 237 milliliters peeled, seeded, and diced cucumber; 2 Tbsps hot sauce; 237 milliliters diced jicama; 118 milliliters ketchup; 118 milliliters lime juice; 227 grams lump crabmeat; 227 grams cleaned, cooked crawfish tail meat; 2 Tbsps olive oil; 118 milliliters diced red onion (1/4-inch pieces); 8 servings salt to taste; 227 grams cooked small shrimp, peeled and deveined

Crawfish, Crab and Shrimp Ceviche might be A mixture of crawfish tail meat, olive oil, ketchup, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a reasonably priced recipe for fans of South American food. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat.

Ingredients you will need

Crawfish

Pasta Shells

Shrimp

Crab

Meat

Equipment you will use

Bowl

Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.

Ingredients you will need

Lime Juice

Crabmeat

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.

Ingredients you will need

Hot Sauce

Olive Oil

Cilantro

Cucumber

Jalapeno Pepper

Ketchup

Seafood

Jicama

Onion

Salt

Equipment you will use

Bowl

Add the avocado just before serving.

Ingredients you will need

Avocado

Equipment

Bowl

Ingredients

Servings:

1large

avocado, diced 1

jalapeno chile pepper, seeded and minced 79milliliters

chopped cilantro 237milliliters

peeled, seeded, and diced cucumber 2Tbsps

hot sauce 237milliliters

diced jicama 118milliliters

ketchup 118milliliters

lime juice 227grams

lump crabmeat 227grams

cleaned, cooked crawfish tail meat 2Tbsps

olive oil 118milliliters

diced red onion (1/4-inch pieces)8servings

salt to taste 227grams

cooked small shrimp, peeled and deveined

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.