sandbar ceveche

How To Make sandbar ceveche

• Step 1
  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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!