How to Prepare Super Quick Homemade RAYnbow Ceviche

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, raynbow ceviche. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

RAYnbow Ceviche is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. RAYnbow Ceviche is something which I have loved my entire life.

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To begin with this recipe, we have to first prepare a few ingredients. You can have raynbow ceviche using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make RAYnbow Ceviche:

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

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Instructions 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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