Recipe of the Month: Ceviche

December 23, 2010
Kick off the new year with a tasty seafood treat with a south-of-the-border flair. Add your favorite hot sauce for an additional layer of flavor.

“This is my family’s favorite camping dish,” said KOA kamper Maria Acebedo. “[It’s] very easy, just chop chop!”

Maria says that this recipe, which can feed up to 25 people, is great as a side dish, appetizer or main dish.

2 lbs cooked and peeled med shrimp (dice half)

2 lbs imitation crab, diced medium

3 cucumbers, peeled and diced medium*

3 tomatoes, diced

1 big bunch or 2 smaller bunches cilantro, rinsed and finely chopped

1 big onion, (2 if you like onion!) diced small

Fresh jalapenos, depending on your taste, diced small

2 cups juice from canned jalapenos

Fresh lemon or lime juice (be generous)

Mix everything in a large bowl and salt to taste. Serve on tostada shells, sprinkle with bottled hot sauce.

*Maria says, “Always cut off the ends of the cucumbers and rub them to the end of the cucumber to remove the sour taste. It really works!”


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