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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is more of a ceviche gazpacho because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips. Ingredients:
1 (16 ounce) package cooked medium shrimp, peeled and deveined |
2 (8 ounce) packages imitation crabmeat, cut into 1-inch pieces |
5 tomatoes, diced |
3 avocados, peeled and diced |
1 english cucumber, peeled and cut into bite-size pieces |
1 red onion, diced |
1 bunch cilantro, chopped, or more to taste |
4 limes, juiced |
2 jalapeno peppers, seeded and finely diced |
2 cloves garlic, pressed |
1 (64 ounce) bottle tomato and clam juice cocktail |
salt and ground black pepper to taste |
Directions:
1. Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.
2. Let the salad marinate overnight in the refrigerator; stir again before serving.
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