RAYnbow Ceviche

Name: RAYnbow Ceviche
Total time: 21600 s
Yield: 20 servings
Cuisine: American
Ingredients: 5 lb shrimp, peeled and de-veined; 1 lb imitation crab meat; 5 lb fresh limes; 5 each small avocados; 2 each large cucumber; 2 each large semi-riped tomatoes; 2 each cilantro; 1 each green bell pepper; 1 each red bell pepper; 1 each yellow bell pepper; 1 each red onion; 1 each white onion; Salt and Pepper

RayCordero @cook_2951047

San Diego, California

Inspired by my personal experiences in life; to live and laugh as if today is the last. Enjoy and please take pictures and share it with family and good friends.

RayCordero @cook_2951047

San Diego, California

Inspired by my personal experiences in life; to live and laugh as if today is the last. Enjoy and please take pictures and share it with family and good friends.

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Ingredients

6 hours

20 servings

5 lbshrimp, peeled and de-veined
1 lbimitation crab meat
5 lbfresh limes
5 eachsmall avocados
2 eachlarge cucumber
2 eachlarge semi-riped tomatoes
2 eachcilantro
1 eachgreen bell pepper
1 eachred bell pepper
1 eachyellow bell pepper
1 eachred onion
1 eachwhite onion
Salt and Pepper

Cooking Instructions

6 hours

1

Wash in cold water. If frozen, defrost natually. Do not defrost by microwave or by hot water.
2

Wash with hot water twice. Tear into pieces by hand. Mix with defrosted shrimp and set aside. Keep refrigerated.
3

Squeeze juice completely. Ensure to keep pulp separated. Mix the lime juice with shrimp and crab meat. Ensure shrimp and crab meat are completely soak in lime juice. Keep it covered and refrigerated.
4

Prepare the vegetables and avocado. Cut in uniform, square size pieces. Chop the cilantro leaves into fine pieces, excluding the stems. Mix the cut vegetables, avocado, and cilantro in a separate bowl. Keep it covered and refrigerated.
5

When the shrimps' color changed to bright orange, the shrimp is ready. Mix the bowl of shrimp and crab meat with the bowl of vegetables.
6

Add salt and pepper sparingly. If sour to taste, add more salt and/or pepper as needed.Topped with grated orange peeling as garnish.
7

Serve cold with tostadas (or preferred alternatives). Reminder to keep refrigerated to prevent quick spoilage.

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RayCordero @cook_2951047

on January 25, 2015 22:38

San Diego, California

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