How to Make a Ceviche: Ceviche Recipes

A coworker brought ceviche to one of our office parties. The original recipe was a whole lot simpler. I had never heard of ceviche before this party and was a little apprehensive about tasting something I could hardly pronounce. After much coercion, I gave it a try. I was instantly won over by the simple and delightfully light taste.
After the party, I went home and played around with the ingredients. I added vinegar, shrimp, tomato and Tabasco. I also served on top of a tostada shell instead of how it was served to me on top of a tortilla chip. I am completely satisfied with the results. My ceviche, borrowed and restored, is now a hit at my football parties and any other small gatherings I hold. I hope you enjoy my recipe and feel free to make any changes to make it your own.

Ceviche

Ingredients
1/2 pound crab meat ( imitation will do)
1/2 pound medium-small shrimp, peeled and deveined
juice from a lime
juice from a lemon
1 avocado, diced
1 tomato, diced
1/2 red onion, diced
chopped cilantro
1 teaspoon Tabasco
1 teaspoon vinegar
salt to taste
pepper to taste
tostada shells

In a pot, bring 4 quarts of water, salted to a hard boil. Add the shrimp and cook for 1-2 minutes max (overcooking the shrimp will make it rubbery). Remove the shrimp and place into a bowl of ice water to instantly stop the cooking.

In a glass or ceramic bowl, mix chopped crab meat, chopped shrimp, the juice from the lime and lemon. Cover and refrigerate for a half hour.

Mix in the chopped red onion, chopped tomato, 1 teaspoon vinegar, 1 teaspoon Tabasco, salt and pepper. Cover and refrigerate for a half hour.

Before serving, add avocado and cilantro to mix. Serve on top of a tostada shell.