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Author Notes: 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
- 2 garlic cloves, finely minced
- 2 tablespoons lime juice
- 2 tablespoons Spanish sherry vinegar
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil, plus more for drizzling
- salt and pepper to taste
- 1/3 pound cooked shrimp, chopped in bite-sized pieces
- 1/3 pound canned crab meat, drained
- 2 pints cherry tomatoes, quartered
- 1 yellow bell pepper, seeded and chopped into 1/4" pieces
- 1 red pepper, seeded and chopped into 1/4" pieces
- 1 English hothouse cucumber, seeded and chopped into 1/4" pieces
- 4 green onions, green and white parts chopped
- 1/2 bunch cilantro, chopped
- 1/2- 1 jalapeno, seeded and chopped
- 2 cups V-8 juice
- 1 lime, cut in 8 wedges
- 1 avocado, diced (optional)
- croutons (optional)
- Tabasco or Sriracha sauce (optional)
- 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.
- This recipe was entered in the contest for Your Best Recipe for the Shore