Crab and shrimp ceviche Recipe - WLOX.com - The News for South Mississippi

Crab and Shrimp Ceviche Recipe

• 5 lbs crab meat
• 5 lbs shrimp
• 1.5 cups peeled and seeded tomato
• 2 medium red onions finely diced
• 1.5 cups chopped cilantro
• zest of 2 limes, 2 oranges, 2 lemons
• 1.5 cups fresh orange juice
• 1 cup fresh lemon juice
• 3/4 cup fresh lime juice
• 1/4 cup champagne vinegar
• 1 1/4 cups unfiltered Spanish olive oil
• 1/4 cup chopped jalapeño
• coriander to taste
• white sugar to taste
• kosher salt to taste

In a medium mixing bowl combine all juices, champagne vinegar, onions, jalapeño, zest and tomato.

mix all ingredients together well, lightly add oil till emulsified, add sugar and salt to taste and set aside.

In a medium pot of salted water cook shrimp till it is 2/3 of the way done (all of the acid in the marinade will finish

the cooking process) chill shrimp in a ice bath and set aside. Pick through the crab meat to assure that there isn't any

shell mixed in it. Now combine shrimp and crab together in a large mixing bowl, pour marinade over top and add coriander

and cilantro adjust salt and sugar at this time (be careful not add too much sugar you want a slight hint of sweetness)

Once all mixed cover and set in the refrigerator for at least 3 hours. The ceviche can be eaten by itself or served with sweet potato chips.