Ceviche

I have never been brave enough to try or make ceviche with raw seafood, so I made up my own version.I highly recommend removing the seeds from the cucumber, they tend to be bitter and a bit slimy.I do this by peeling the cucumber,cutting in half length wise and scraping out seed with a spoon. I also recommend chopping everything by hand, it will come out too mushy if done in a food chopper. The longer this recipe has to sit the better the flavor.Please note that this will make a large amount, perfect for a party, cut recipe in half to make a smaller amount.

• Ready In: 25 mins
• Serves: 12
• Yields: 4 quarts

Ingredients

• 4  cucumbers (peeled, seeds removed and diced)
• 1  bunch celery, diced
• 1  bunch cilantro, chopped
• 1  white onion, medium, chopped
• 4  avocados, diced
• 8  fresh lemons, juiced (the more juice the better)
• 1  lb  imitation crabmeat, chopped
• 1  lb bay shrimp (very small)
•  salt

Directions

1. Combine all ingredients in a large bowl and mix well.
2. I add the avocados last after the lemon juice so they will not brown.
3. Make sure you taste mixture first before adding salt.The imitation crab and shrimp tend to be a bit salty.
4. Store in a zippered bag with all excess air squeezed out so that the ceviche stays completely covered in the lemon juice.
5. Serve with tortilla chips.