Growing Pains

Spicy Seafood Summer Salsa (Ceviche)

INGREDIENTS

• 1 tablespoon kosher salt
• 1 pound medium shrimp, peeled and deveined
• ½ pound Jumbo lump backfin crab
• ½ cup lime juice (juice from 4-6 limes)
• ½ cup lemon juice (juice from 2-3 lemons)
• 1 cup finely chopped red onion
• 1 jalapeno chili minced (seeds removed for optional less heat)
• 3 avocados, cut into 1/2-inch chunks
• 1 cup chopped cilantro
• 3 garlic cloves, minced
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• Tortilla chips, for serving

INSTRUCTIONS

1. In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on the size of the shrimp. (Over-cooking the shrimp will turn it rubbery.)
2. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
3. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.
4. Place the shrimp in a glass or ceramic bowl. Add crab.
5. Mix in the chopped red onion and jalapeno.
6. Pour lime and lemon juice over the mixture and stir well. Cover and refrigerate for a half hour.
7. Add the remaining ingredients: avocados, cilantro, and garlic. Season with salt and pepper.
8. Serve immediately with tortilla chips.