Sandbar Ceveche Recipe

No Photo

Have you made this?

 Share your own photo!

Sandbar ceveche

marty williams


this is a pass me down from who I can't remember

pinch tips: How to Peel & Devein Shrimp






30 Min


No-Cook or Other


see below

Directions Step-By-Step

The recipe for Marty's Sandbar Shrimp ceveche is as follows:

In a large Tupperware bowl combine the following ingredients

1 bag of 250 count shelled and de-veined shrimp (add more if you want)
1 6 oz. can crab meat (optional)
1/2 a bottle of one of those lemon juices that are shaped like a lemon
Fresh cilantro, pull leaves off about a 1/2 a hand full, dice up as small as you can get it
2 tbs minced garlic (roasted in the jar is best)
3 med white onions diced
1 red onion diced (optional)
2 cans of petite diced tomatoes (6 homegrown tomatoes if they are available, cause everyone knows there’s two things in this world that money can't buy and that's, one true love and homegrown tomatoes)

Mix together and cover with Clamato juice more if you prefer it more soupy. Let sit overnight.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy