Shrimp And Crab Ceviche With Avocado

Yield: 6 servings

1/2 lb plum tomatoes; halved, seeded
1 lg red bell pepper; halved, seeded
1 lg jalapeno chili; halved, seeded
1 md white onion; cut into 6 wedges
6 Tbsp lime juice
2 Tbsp orange juice
1 Tbsp catsup
1 tsp horseradish
1/2 tsp Tabasco sauce
1 lb cooked large shrimp; peeled, deveined, cut in 1/2 lengthwise
1/2 cup tomato; chopped
1/2 cup cilantro; chopped
1 green onion; chopped
1 ripe avocado; halved, pitted, peeled
1/2 lb crabmeat; drained, picked over

Preheat broiler. Place tomato halves, bell pepper and jalapeno, skin side
up, on baking sheet. Place onion on baking sheet. Broil vegetables until
slightly blackened, about 5 mins. Transfer vegetables to blender. Add lime
juice and next 4 ingredients. Blend until almost smooth. Transfer to large
bowl. Season with salt and pepper. Refrigerate until cold. (Can be prepared
1 day ahead. Cover and keep chilled.)
Add shrimp to sauce. Mix in chopped tomato, cilantro and green onion. Cube
avocado half. Slice other half. Fold avocado cubes and crab into ceviche.
Garnish with avocado slices and serve.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/