"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving." — pamela
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cleaned, cooked crawfish tail meat
jumbo lump crabmeat
cooked small shrimp, peeled and deveined
diced red onion (1/4-inch pieces)
peeled, seeded, and diced cucumber
jalapeno chile pepper, seeded and minced
salt to taste
I made this dish as an appetizer for my girlfriend's parents and it was an absolute hit. And her dad is Ecuadorian, so he's had his fair share of excellent ceviches and he exclaimed that this was one of the best ones he's ever had. And it was very easy to prepare!
It taste just like shrip cocktail, but with out the liquid. It tasted awesome, all my neighbors enjoyed it.
Excellent ceviche recipe - tangy, perfect amount of spice, great citrus kick, and easy to make too. Love all the crunchy fresh veggies too.
This was a great recipe. I didn't have crawfish but had tilapia instead. Very enjoyable!
This is good, but this is not ceviche at all. This is a little bit like shrimp cocktail, but without the jicama and the cucumber. This is not mexican food.
* Percent Daily Values are based on a 2,000 calorie diet.
Crawfish, Crab and Shrimp Ceviche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 87
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