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Seafood Ceviche

 

 

Guests will enjoy this delicious recipe, compliments of Marlin Magazine, made with the bounty of the day’s catch. The combination of lump crab meat, shrimp, fresh vegetables, herbs, and juices makes a refreshing appetizer. 
Ingredients | Serves 4 to 6


• 1 lb. jumbo lump crab meat
• 1 lb. U-15 shrimp, peeled and deveined
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 tomatoes, diced
• 1 small bunch cilantro, chopped
• ½ English cucumber
• 8 oz. fresh lime juice
• 8 oz. fresh pineapple juice
• 8 oz. sweet Thai chili sauce
• Thinly sliced jalapeño, tortilla chips and lime wedges, for serving


Preparation
Boil shrimp for 3 minutes, remove to ice bath. Seed and dice all vegetables to the same size as the lump crab. In a large bowl, mix fruit juices together, and add vegetables and cilantro. Remove shrimp from the ice bath and dice to the same size as crab. Add shrimp to the bowl and combine well. Gently fold in crab meat to keep lump intact. Cover, and refrigerate until cold.


To Assemble
Carefully divide ceviche into bowls, and top with jalapeño to taste and a squeeze of fresh lime juice. Serve chips on the side.

 

For a refreshing cocktail to accompany this treat click here.