How to Prepare Delicious Ray's' ¤ Shrimp & Crab Ceviche ¤

Ray's' ¤ Shrimp & Crab Ceviche ¤. Aromatics and vermouth add to this stock's rich, briny essence. The flavors of the Far East inspired this take on shrimp scampi. Shrimp, Shrimp Shrimp! - Ray's Shanty.

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Ingredients of Ray's' ¤ Shrimp & Crab Ceviche ¤

1. Prepare 2 lb of cleaned & devained shrimp.
2. It's 1 large of package imitation crab.
3. It's 12 of roma tomatoes.
4. You need 1 of purple onion.
5. Prepare 2 of bunches cilantro.
6. It's 2 of jalapenos.
7. You need 2 of cucumbers.
8. You need 6 of limes juiced.
9. You need 1 of Tapatio hot sauce.
10. You need 1 of cusinart for chopping.
11. Prepare 2 tsp of garlic salt to taste.
12. Prepare 3 tsp of salt to taste.

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Ray's' ¤ Shrimp & Crab Ceviche ¤ step by step

1. NOTE:if you don't have a cusinart you can finely chop by hand...
2. start by cooking your shrimp till pink and done about 6-7minutes. Once done add pot to freezer and let cool water & all..
3. now if you have the cusinart you'll chop your veggies in half & pulse little at a time rotating salt, then garlic salt. till everything is finely chopped. If your doing by hand finely chop all your veggies and add to a big bowl.Adding a little seasoning at a time (Do not over salt).
4. now your crab you can pulse that also or shredd by hand or finely chop your choice. Add to mixture.
5. pulse or finely chop shrimp add into mixture. You can leave some shrimp whole for desired effect. Now add cooled strained shrimp stock to mixture..
6. now taste for salt.
7. add lime juice and hot sauce to your liking stir well.
8. may serve immediately or refridgerate serve with tostada shells or chips.

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