Name: Sinaloa-Style Ceviche
Ingredients: 3 pounds raw shrimp - peeled, deveined, and cut into small pieces; 14 limes, juiced, divided; 0.5 white onion, finely chopped; 1 serrano chile pepper; 1 pound imitation crabmeat, shredded; 3 tomatoes, seeded and finely chopped; 1 cucumber, seeded and finely chopped; 1 bunch cilantro, chopped; 0.5 red onion, thinly sliced; 4 jalapeno peppers, sliced; 0.5 cup tomato and clam juice cocktail (such as Clamato®); salt and ground black pepper to taste

Ingredients

3 pounds raw shrimp – peeled, deveined, and cut into small pieces
14 limes, juiced, divided
0.5 white onion, finely chopped
1 serrano chile pepper
1 pound imitation crabmeat, shredded
3 tomatoes, seeded and finely chopped
1 cucumber, seeded and finely chopped
1 bunch cilantro, chopped
0.5 red onion, thinly sliced
4 jalapeno peppers, sliced
0.5 cup tomato and clam juice cocktail (such as Clamato®)
salt and ground black pepper to taste

Steps

Combine shrimp, ½ lime juice, and white onion in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain; discard accumulated juices.
Combine remaining ½ lime juice with serrano in a large bowl.
Add shrimp mixture, crabmeat, tomatoes, cucumber, cilantro, red onion, and jalapeños to the bowl. Stir in tomato and clam juice cocktail; season with salt and black pepper.