Recipe updated 9/22/2014: I wanted to make a fun party size Ceviche to take to a Halloween party. The picture of the Halloween version is so creepy that I hesitate to show it. But, alas here it is anyway. Don’t let it freak you out!
This ceviche is made with medium size shrimp and imitation crab that makes up a 4 quart party size batch. It yields enough to serve 30 or more guests depending on how many appetizers are served along with it. I never thought I would stop chopping and it was time consuming. 2 hours of slicing, dicing and sneaking bits and bites of shrimp and tomato as I diced along.
2 pounds Medium shrimp; each piece of shrimp quartered
2 medium English Cucumbers; peeled and chopped
5 large Tomatoes; diced
10 ounces Crab Meat; Imitation or real, diced
2 tablespoons sea salt
4 large Fresh lemons; Reserve 1
1/2 cup Clamato juice
1/2 cup +/- Catsup to thicken
1 tablespoon Tabasco sauce
8 medium Fresh Limes; Reserve 1
2 teaspoons Cilantro; dried, or 1 cup fresh
3-4 tablespoons horseradish
Start by squeezing 3 large lemons and 7 medium lines into a large bowl. Add salt. Dice the Mahi Mahi and add to the juice so that it will begin to process (cook in the juice). I’ve removed the Mahi Mahi from the ingredients list because I found it to be too fishy for my taste. Add it if you like??
I used pre-cooked shrimp but you could also use raw shrimp and let it “cook” in the lemon/lime juice. However, you would need to double the lemons and limes to have enough fresh juice to cover this large amount of shrimp. When using fresh fish, allow it to rest in the juice, refrigerated for 3 hours.
If you are short on time you can slightly cook the diced Mahi Mahi over medium low heat for a few minutes then cool and add to the juice. Since I was short on time as usual, I had to pre-cook the Mahi Mahi and use pre-cooked shrimp. It was still 2 hours in prep time using this method but was worth the time. I started with 2 pounds of shrimp less the few that I ate while prepping. I was hungry!
Mix remaining diced ingredients as they are prepared and toss as you add the batches. Prepare the tomatoes last to keep their shape. When adding the tomatoes lift them away from the excess tomato juice before adding to the mixture. Discard the excess tomato juice and seeds.
Lastly, mix in the Clamato juice, catsup, tabasco, horseradish and cilantro, then add any additional salt or pepper to your preference. Add enough catsup so that you get the thickness that you desire otherwise it may be too soupy. Garnish with final lemon and lime. Halved and then sliced.
One of the pictures that I took of this dish was for Halloween. The lemon and lime slices were eye-brows and Halloween style eye-ball ice cubes were added for a eerie look.
If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.