RAYnbow Ceviche
RAYnbow Ceviche

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, raynbow ceviche. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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

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

Find rainbow stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. ESRB Rating: Mature with Blood, Drug Reference, Strong Language, and Violence. Ceviche is a very nice dish made in south america. The origin of ceviche is dated in the peruvian colony during the spanish expansion, some ingredients are from other countries.

Steps 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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