Recipe of RAYnbow Ceviche in 23 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, raynbow ceviche. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

RAYnbow Ceviche is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. RAYnbow Ceviche is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we must prepare a few components. You can cook raynbow ceviche using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make RAYnbow Ceviche:

1. Take 5 lb shrimp, peeled and de-veined
2. Get 1 lb imitation crab meat
3. Get 5 lb fresh limes
4. Prepare 5 each small avocados
5. Prepare 2 each large cucumber
6. Make ready 2 each large semi-riped tomatoes
7. Prepare 2 each cilantro
8. Prepare 1 each green bell pepper
9. Make ready 1 each red bell pepper
10. Prepare 1 each yellow bell pepper
11. Make ready 1 each red onion
12. Prepare 1 each white onion
13. Prepare Salt and Pepper

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Instructions to make RAYnbow Ceviche:

1. Wash in cold water. If frozen, defrost natually. Do not defrost by microwave or by hot water.
2. Wash with hot water twice. Tear into pieces by hand. Mix with defrosted shrimp and set aside. Keep refrigerated.
3. Squeeze juice completely. Ensure to keep pulp separated. Mix the lime juice with shrimp and crab meat. Ensure shrimp and crab meat are completely soak in lime juice. Keep it covered and refrigerated.
4. Prepare the vegetables and avocado. Cut in uniform, square size pieces. Chop the cilantro leaves into fine pieces, excluding the stems. Mix the cut vegetables, avocado, and cilantro in a separate bowl. Keep it covered and refrigerated.
5. When the shrimps' color changed to bright orange, the shrimp is ready. Mix the bowl of shrimp and crab meat with the bowl of vegetables.
6. Add salt and pepper sparingly. If sour to taste, add more salt and/or pepper as needed.Topped with grated orange peeling as garnish.
7. Serve cold with tostadas (or preferred alternatives). Reminder to keep refrigerated to prevent quick spoilage.

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