Baja Crab & Shrimp Ceviche
This is one of my all-time favorites--- It's so refreshing. By definition, ceviche is an appetizer consisting of raw fish marinated in citrus juice. This, however isn't ceviche in the truest sense of the word, because the seafood in this ceviche is cooked. I've found that serving this with warmed tortilla chips really enhances the flavors.
2 tablespoons fresh-squeezed lemon juice
½ cup fresh-squeezed lime juice
4 scallions chopped
½ red jalapeno,stemmed,seeded and finely chopped
½ cup coarsely chopped cilantro leaves
1 teaspoon salt
½ teaspoon freshly ground pepper
2 tablespoons olive oil
½ teaspoon garlic powder or ½ teaspoon fresh minced garlic
½ teaspoon chili powder
½ teaspoon sugar
½ cup bay shrimp or other cooked shrimp chopped if larger
1 ½ cup crabmeat
½ cup diced avocado
Tortilla chips
1. Rinse the shrimp thoroughly with cold water.
2. Combine the lemon and lime juices, scallions, jalapeno pepper, cilantro leaves, salt, pepper, oil, garlic powder (or fresh garlic), chili powder and sugar in a medium bowl, and mix well. Add the shrimp, crabmeat and avocado, just enough to combine. Refrigerate the ceviche for 1 hour.
3. Preheat the oven to 225º. Arrange the tortilla chips on a cookie sheet, and warm them in the oven for 10 to 12 minutes before serving them with the ceviche.
Note: Sometimes you’ll find that a large amount of liquid accumulates at the bottom of the ceviche while in the refrigerator. If this occurs, just drain some off before serving.