Ray's' Shrimp & Crab Ceviche

• 2 lb cleaned & devained shrimp
• 1 large package imitation crab
• 12 roma tomatoes
• 1 purple onion
• 2 bunches cilantro
• 2 jalapenos
• 2 cucumbers
• 6 limes juiced
• 1 Tapatio hot sauce
• 1 cusinart for chopping
• 2 tsp garlic salt to taste
• 3 tsp salt to taste

1. NOTE:if you don't have a cusinart you can finely chop by hand..
2. start by cooking your shrimp till pink and done about 6-7minutes.
3. Once done add pot to freezer and let cool water & all.
4. now if you have the cusinart you'll chop your veggies in half & pulse little at a time rotating salt, then garlic salt.
5. till everything is finely chopped.
6. If your doing by hand finely chop all your veggies and add to a big bowl.Adding a little seasoning at a time (Do not over salt)
7. now your crab you can pulse that also or shredd by hand or finely chop your choice.
8. Add to mixture
9. pulse or finely chop shrimp add into mixture.
10. You can leave some shrimp whole for desired effect.
11. Now add cooled strained shrimp stock to mixture.
12. now taste for salt
13. add lime juice and hot sauce to your liking stir well
14. may serve immediately or refridgerate serve with tostada shells or chips

shrimp, crab, roma tomatoes, purple onion, cilantro, jalapenos, cucumbers, hot sauce, chopping, garlic, salt

Taken from cookpad.com/us/recipes/340585-rays-shrimp-crab-ceviche (may not work)