"This is more of a ceviche gazpacho because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips." — Jodi
Watch video tips and tricks
1 (16 ounce) package
cooked medium shrimp, peeled and deveined
2 (8 ounce) packages
imitation crabmeat, cut into 1-inch pieces
avocados, peeled and diced
English cucumber, peeled and cut into bite-size pieces
red onion, diced
cilantro, chopped, or more to taste
jalapeno peppers, seeded and finely diced
1 (64 ounce) bottle
tomato and clam juice cocktail
salt and ground black pepper to taste
Excellent summer meal or a great appetizer for those summer parties. I made this is a gallon sized glass jar to transport to a party. I tossed all the ingredients into the jar as I was prepping them except the avocado - added the Clamato juice and then at the party poured the whole thing into a large bowl, added the avocado and served in clear plastic disposable glasses. There were absolutely no left overs. Perfect!
I give it two thumbs up.
This is the best I have had!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 44
See how to make a simple ceviche with imitation crab meat.
See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.
Delicious, refreshing Mexican seafood appetizer that’s bright with flavor.