Krab Ceviche

My husband and I took a cruise to Mexico when we were first engaged.  Despite having horrible motion sickness (the swings in elementary made me ill), I had a great time!  Ok… the day at sea was a Dramamine-induced snooze fest, but the sun and the breeze were nice.

I digress…  While we were in Mexico, we wandered around the port town with some friend in our won personal unguided tour (read: got lost and had an adventure finding our way back).  Along the way, we stopped and ate at a little mom and pop seafood shop.  In hind sight, it may not have been the smartest thing I have ever done.  But…. we had some great food without any unwanted side effects (whew!).***

One of the items we had was a Mexican shrimp cock tail, which was nothing like the cold steamed shrimp and cocktail sauce that you are served here in the US, but more similar to shrimp cevechi.

Now, I live in Colorado, so fresh seafood is a relative term.  I spent several years in Alaska and appreciate fresh from the water fish.  However, I also love the fake crab (I know…).  That is what I used here and it was fantastic.  I am sure that using shrimp, or crab, or even some flaked tilapia , would be awesome as well.  As it was, I made a double batch and much to my distress, there were no leftovers for the next day’s lunch….  ah well.  next time I’ll make a triple beach….or just hole some away before I set it out for the family dinner.

***The place was sparkling clean and smelled faintly of bleach.  I was less concerned about the establishment as I was about the ingredients’ source.