Sinaloa-Style Ceviche

I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 224 Calories

Ingredients

• salt and ground black pepper to taste
• ½ red onion, thinly sliced
• 1 bunch cilantro, chopped
• ½ white onion, finely chopped
• 1 cucumber, seeded and finely chopped
• 3 pounds raw shrimp - peeled, deveined, and cut into small pieces
• 14 limes, juiced, divided
• 1 serrano chile pepper
• 1 pound imitation crabmeat, shredded
• 3 tomatoes, seeded and finely chopped
• 4 jalapeno peppers, sliced
• ½ cup tomato and clam juice cocktail (such as Clamato®)

Recipe Instructions

Step 1

Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.

Step 2

Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.

Step 3

Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.