Crab and Shrimp Ceviche | Tour Texas

Ingredients

• 2 ounces jumbo lump crab
• 5 poached shrimp (directions below)
• 5 peeled grape tomatoes
• 1/4 of an avocado, diced
• 1/2 ounce jalapeño
• 1/2 ounce red onion
• 1 ounce cilantro
• 2 ounces Leche de Tigre (directions below)
• 1/2 yellow onion, chopped
• 3 garlic cloves
• 1 lemon, sliced in two
• 3 bay leaves
• 1 gallon of water
• 1 ounce of salt
• 1/2 pound peeled shrimp
• 1 cup fresh lime juice
• 1/2 cup shrimp cooking liquid
• 1/2 cup jalapeño brine from canned jalapeños
• 4 garlic cloves
• 1/4 onion