- 3 pounds raw shrimp – peeled, deveined, and cut into small pieces
- 1/2 white onion, finely chopped
- 14 limes, juiced, divided
- 1 serrano chile pepper
- 1 pound imitation crabmeat, shredded
- 3 tomatoes, seeded and finely chopped
- 1 cucumber, seeded and finely chopped
- 1/2 red onion, thinly sliced
- 4 jalapeno peppers, sliced
- 1 bunch cilantro, chopped
- 1/2 cup tomato and clam juice cocktail (such as Clamato®)
- salt and ground black pepper to taste
- Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
- Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
- Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.