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Sinaloa-Style Ceviche

5

765 min

Sinaloa-Style Ceviche

Sinaloa-Style Ceviche Photo 1

Time

765 min

Serving

10 persons

Calories

224

Rating

5.00★ (3)

Cuisine

Mexican
Author: Victoria Buriak
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.

Ingredients

  • raw shrimp - peeled, deveined, and: 3 pound (cut into small pieces)
  • white onion: 0.5 piece (chopped)
  • limes: 14 piece (juiced, divided)
  • serrano Chili pepper: 1 piece
  • imitation crabmeat: 1 pound (shredded)
  • tomatoes, seeded and: 3 piece (chopped)
  • cucumber, seeded and: 1 piece (chopped)
  • red onion: 0.5 piece (sliced)
  • Jalapeno peppers: 4 piece (sliced)
  • bunch cilantro: 1 piece (chopped)
  • tomato and clam juice cocktail (such as Clamato®): 0.5 cup
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Sinaloa-Style Ceviche Photo 21
Sinaloa-Style Ceviche Photo 32
Sinaloa-Style Ceviche Photo 43
  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.
    Sinaloa-Style Ceviche Photo 2
  2. Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
    Sinaloa-Style Ceviche Photo 3
  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.
    Sinaloa-Style Ceviche Photo 4

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