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