Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, raynbow ceviche. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
RAYnbow Ceviche is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. RAYnbow Ceviche is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have raynbow ceviche using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make RAYnbow Ceviche:
- Take 5 lb shrimp, peeled and de-veined
- Prepare 1 lb imitation crab meat
- Take 5 lb fresh limes
- Take 5 each small avocados
- Take 2 each large cucumber
- Get 2 each large semi-riped tomatoes
- Make ready 2 each cilantro
- Get 1 each green bell pepper
- Prepare 1 each red bell pepper
- Get 1 each yellow bell pepper
- Make ready 1 each red onion
- Make ready 1 each white onion
- Get Salt and Pepper
Instructions to make RAYnbow Ceviche:
- Wash in cold water. If frozen, defrost natually. Do not defrost by microwave or by hot water.
- Wash with hot water twice. Tear into pieces by hand. Mix with defrosted shrimp and set aside. Keep refrigerated.
- Squeeze juice completely. Ensure to keep pulp separated. Mix the lime juice with shrimp and crab meat. Ensure shrimp and crab meat are completely soak in lime juice. Keep it covered and refrigerated.
- Prepare the vegetables and avocado. Cut in uniform, square size pieces. Chop the cilantro leaves into fine pieces, excluding the stems. Mix the cut vegetables, avocado, and cilantro in a separate bowl. Keep it covered and refrigerated.
- When the shrimps' color changed to bright orange, the shrimp is ready. Mix the bowl of shrimp and crab meat with the bowl of vegetables.
- Add salt and pepper sparingly. If sour to taste, add more salt and/or pepper as needed.Topped with grated orange peeling as garnish.
- Serve cold with tostadas (or preferred alternatives). Reminder to keep refrigerated to prevent quick spoilage.
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