Here's a great appetizer for anyone who loves seafood

Ceviche


Serves 4

1-1/4 pounds shrimp
5 ounces crab
2 large limes, juiced
3/8 large lemon, juiced
3/8 small white onion, chopped
3/8 cucumber, peeled and chopped
3/8 large tomato, coarsely chopped
3/8 jalapeno pepper, chopped
3/8 serrano pepper, chopped
3/8 bunch cilantro
1 teaspoon olive oil
1 teaspoon kosher salt
ground black pepper to taste

Directions


1.
Place the crab and shrimp in the lime juice and refrigerate for 5 hours or until shrimp is cooked white
2.
Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill in the fridge until shrimp is done cooking.
3.
Add shrimp and crab to the ceviche and mix together - refrigerate for 1 hour so flavors blend

serve with saltines or triscuits