Ceviche cocktail
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Bell peppers |
| 2 | pounds | Imitation crabmeat; flaked |
| 4 | Limes | |
| 2 | Avocados; peeled and diced | |
| 6 | Green onions; finely sliced | |
| 1 | bunch | Cilantro; chopped |
| 1 | Cucumber; diced (preferably hothouse or English) | |
| Freshly ground pepper | ||
| Seafood-cocktail sauce mixed with a few drops Tabasco sauce | ||
Directions
Halve peppers vertically, remove seeds, and blanch in boiling water until crisp-tender (several minutes). Chill. Place crabmeat in large bowl and douse with juice of 1 lime. Add avocado, onions, cilantro and cucumber.
Stir gently; season with ground pepper and juice of another lime. Fill pepper shells with seafood mixture. Cut remaining limes into wedges and pass with cocktail sauce and pepper mill. Makes 24 servings. ^i"It isn't our position but our disposition that makes us happy."^i Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@...>