Shrimp and Crab Ceviche

In the immortal words of Bubba Blue, there are many ways to cook shrimp. This week, I'm sharing two. One I'm sure he's mentioned and todays I guarantee he didn't.

1/2 pound extra large fresh shrimp, peeled, deveined and butterflied

8 ounces jumbo lump crabmeat, picked free of shells

8 ounces red snapper fillets, diced

1/2 cup orange juice

1/4 cup fresh lemon juice

Juice of 3 limes

1/2 cup light rum

1/4 cup diced red onion

1/4 cup diced yellow bell pepper

1/4 cup diced roma tomato

1 jalapeño, minced

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

Tortilla chips, for serving

In a small bowl, place shrimp, crb, and snapper; add juices and rum to cover. Cover and refrigerate for 2 to 16 hours. Taste every few hours until desired ceviche texture is reached.

In a medium bowl, combine onion, bell pepper, tomato, jalapeño, cilantro, and salt. Set a strainer over a small bowl, and pour seafood into strainer. Reserve ceviche marinade. Transfer seafood to vegetable mixture, and add 3 tablespoons ceviche marinade; gently toss to combine. Serve with tortilla chips.

Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!