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Crawfish, Crab and Shrimp Ceviche

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Crawfish, Crab and Shrimp Ceviche

Directions

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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
  • Methods :

  • 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.
  • 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.
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