Crawfish, Crab and Shrimp Ceviche Recipe

  • 1/2 pound cleaned, cooked crawfish tail meat
  • 1/2 pound jumbo lump crabmeat
  • 1/2 pound cooked small shrimp, peeled and deveined
  • 1/2 cup lime juice
  • 1/2 cup ketchup
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil
  • 1/3 cup chopped cilantro
  • 1/2 cup diced red onion (1/4-inch pieces)
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced jicama
  • 1 jalapeno chile pepper, seeded and minced
  • salt to taste
  • 1 large avocado, diced
  1. Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
  2. In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.