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American Ceviche

"This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips."

Ingredients :

  • 1 (16 ounce) package cooked medium shrimp, peeled and deveined
  • 2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces
  • 5 tomatoes, diced
  • 3 avocados, peeled and diced
  • 1 English cucumber, peeled and cut into bite-size pieces
  • 1 red onion, diced
  • 1 bunch cilantro, chopped, or more to taste
  • 4 limes, juiced
  • 2 jalapeno peppers, seeded and finely diced
  • 2 cloves garlic, pressed
  • 1 (64 ounce) bottle tomato and clam juice cocktail
  • salt and ground black pepper to taste

Instructions :

Prep : 1H Cook : 20M Ready in : 9H
  • Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.
  • Let the salad marinate overnight in the refrigerator; stir again before serving.

Notes :

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