Shrimp & Crab Ceviche

Shrimp & Crab Ceviche
Ingredients :
1 lb RAW Shrimp; peeled, deveined, tail removed, cut into thin pieces
6 oz. Lump Crabmeat
3/4 cup freshly squeezed lime juice
1/4 cup First Taste Honey Ginger Balsamic Vinegar
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 Serrano chili pepper, deveined, seeded and minced
Drizzle for garnish, First Taste Persian Lime Oil
Kosher salt for seasoning
Directions:
Place the cup up shrimp in a large mixing bowl, mix the remaining 1/4 cup lime juice, 1/4 cup honey ginger balsamic vinegar, cucumbers, tomatoes, cilantro, red onions and Serrano chili. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Spoon into individual tasting bowls and serve with a spoonful of crabmeat and a drizzle of Persian Lime oil. Serve Immediately.

Can also use Serrano Honey Vinegar, Sicilian Lemon Balsamic, Lemon Oil or play with your favorite white balsamic and oil flavors for variety.
*Can also add a tropical fruit to this for a nice change

Recipe compliments of Chef Tanya Schaeffer
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