When ceviche marries gazpacho. This is one of my favorite summer dishes. Make a big batch because it is every bit as good the next day and maybe better. —Kim at Something New For Dinner
garlic cloves, finely minced
Spanish sherry vinegar
olive oil, plus more for drizzling
salt and pepper to taste
cooked shrimp, chopped in bite-sized pieces
canned crab meat, drained
cherry tomatoes, quartered
yellow bell pepper, seeded and chopped into 1/4" pieces
red pepper, seeded and chopped into 1/4" pieces
English hothouse cucumber, seeded and chopped into 1/4" pieces
green onions, green and white parts chopped
jalapeno, seeded and chopped
lime, cut in 8 wedges
avocado, diced (optional)
Tabasco or Sriracha sauce (optional)
In This Recipe
Whisk together first five ingredients in a medium sized bowl. Season with salt and pepper to taste. Add crab and shrimp and toss to coat. Cover and refrigerate while you prepare the vegetables.
Combine all the hand-chopped vegetables in a large bowl. Remove about ¼ of the vegetables and put in a food processor fitted with the chopping blade. Pulse a few times to get a finer chop and then return vegetables to the hand-chopped vegetable bowl. Add shrimp/crab mixture to vegetables and toss.
Gradually add V-8 juice. Start with 1 cup and then add in 1/4 cup increments until you like the consistency. Add salt and pepper to taste. Chill for several hours before serving.
Serve in pre-chilled individual glass bowls. Garnish with diced avocado, croutons and lime or lemon wedges. Drizzle with a great olive oil and pass tabasco or Sriracha sauce to individualize the heat.