Sonoran Cheviche

By sunriseko

Ingredients

• 2 16 oz. deli salsa (hot or medium)
• 1 24 oz. Pace chunky hot salsa
• 2 pica de gallo mix (produce)
• 3 limes
• 1 bunch cilantro
• 1 cucumber
• 1 white onion
• 1 serrano pepper
• 1 2 lb. bag 91-110 ct. cooked shrimp
• 2.5 lbs. imitation crabmeat
• 1 avacado

Preparation

Step 1

Mix salsas into large bowl
Add Pico De Gallo mix
Cut and squeeze three limes, add to mixture
Peel and dice cucumber into 1/8 in. pieces, add to mixture
Chop cilantro leaves and add to mixture
Chop/dice Serrano Pepper into 1/16 in. pieces and add to mixture
Chop ripe avacado into small pieces.
Add 2 lbs. of thawed 91-110 cooked shrimp to mixture
Crumble 2.5 lbs. of imitation crabmeat into mixture.
Carefully mix ingredients evenly for color contrast.
Store in a ziploc bag and date with a six day shelf life. Keep refrigerated.
Serve with your favorite chips or crackers.