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Crab and Shrimp Ceviche
Crab and Shrimp Ceviche

Courtesy of Chef David Cordua of Americas River Oaks


  • 2 ounces jumbo lump crab
  • 5 poached shrimp (directions below)
  • 5 peeled grape tomatoes
  • 1/4 of an avocado, diced
  • 1/2 ounce jalapeño
  • 1/2 ounce red onion
  • 1 ounce cilantro
  • 2 ounces Leche de Tigre (directions below)

For poached shrimp:

  • 1/2 yellow onion, chopped
  • 3 garlic cloves
  • 1 lemon, sliced in two
  • 3 bay leaves
  • 1 gallon of water
  • 1 ounce of salt
  • 1/2 pound peeled shrimp

For Leche de Tigre:

  • 1 cup fresh lime juice
  • 1/2 cup shrimp cooking liquid
  • 1/2 cup jalapeño brine from canned jalapeños
  • 4 garlic cloves
  • 1/4 onion


For poached shrimp:

  1. Bring all poached shrimp ingredients to a boil in a large pot.
  2. Add shrimp and cook for 1 minute.
  3. Strain and cool shrimp in the fridge.
  4. Strain and cool cooking liquid, reserving it for Leche de Tigre.

For Leche de Tigre:

  1. Place all ingredients in a blender.
  2. Blend for 1 minute on high.

In a large mixing bowl, combine all ceviche ingredients and toss in the Leche de Tigre. Serve in a bowl with plantain or tortilla chips.

Servings: Serves 1 or 2 people.