• Tommy Centola

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.

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Good Cooking, Good Eating and Good Living!!!

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