Directions
- 1In a blender, combine the juice of 12 limes (or more), the bag of chile tepin, and a generous splash of Salsa Maggie.
- 2Blend until smooth to create a spicy, tangy sauce base.
- 3Boil shrimp briefly in salted water with onions and garlic for 1-2 minutes, just until pink.
- 4Chop onion, tomato, cucumber, and cilantro while shrimp cools.
- 5In a large bowl, combine shrimp, jaiba, vegetables, and cilantro.
- 6Pour in the blended chile-lime mixture and add Clamato.
- 7Season with more Salsa Maggie and salt to taste.
- 8Mix well and let chill for 15–30 minutes so the flavors come together.
Ingredients
- 2 lbs shrimp, peeled and deveined
- 1 lb imitation or fresh jaiba (crab meat)
- 12 limes, juiced
- 1 bag chile tepin (whole or crushed)
- 1 cup Clamato juice
- 1 purple onion, finely chopped
- 4 tomatoes, diced
- 5 Persian cucumbers, diced
- 1 bunch cilantro, finely chopped
- to taste Salsa Maggie (soy sauce)
- to taste Salt
- Avocado slices, for garnish
- onions
- garlic
Equipment
blenderlarge bowl
Tips
- Let chill for 15 Tasting is important and season more as needed.
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