Recipe: Appetizing Ray's' ¤ Shrimp & Crab Ceviche ¤

Ray's' ¤ Shrimp & Crab Ceviche ¤. The sweet-heat of Calabrian chiles adds a crisp, bright note to this creamy dish. The flavors of the Far East inspired this take on shrimp scampi. Aromatics and vermouth add to this stock's rich, briny essence.

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Ingredients of Ray's' ¤ Shrimp & Crab Ceviche ¤

1. It's 2 lb of cleaned & devained shrimp.
2. It's 1 large of package imitation crab.
3. Prepare 12 of roma tomatoes.
4. It's 1 of purple onion.
5. Prepare 2 of bunches cilantro.
6. Prepare 2 of jalapenos.
7. It's 2 of cucumbers.
8. Prepare 6 of limes juiced.
9. You need 1 of Tapatio hot sauce.
10. Prepare 1 of cusinart for chopping.
11. You need 2 tsp of garlic salt to taste.
12. You need 3 tsp of salt to taste.

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Ray's' ¤ Shrimp & Crab Ceviche ¤ instructions

1. NOTE:if you don't have a cusinart you can finely chop by hand...
2. start by cooking your shrimp till pink and done about 6-7minutes. Once done add pot to freezer and let cool water & all..
3. now if you have the cusinart you'll chop your veggies in half & pulse little at a time rotating salt, then garlic salt. till everything is finely chopped. If your doing by hand finely chop all your veggies and add to a big bowl.Adding a little seasoning at a time (Do not over salt).
4. now your crab you can pulse that also or shredd by hand or finely chop your choice. Add to mixture.
5. pulse or finely chop shrimp add into mixture. You can leave some shrimp whole for desired effect. Now add cooled strained shrimp stock to mixture..
6. now taste for salt.
7. add lime juice and hot sauce to your liking stir well.
8. may serve immediately or refridgerate serve with tostada shells or chips.

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