• 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)

?For poached shrimp:

• 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

For Leche de Tigre:

• 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

Courtesy of Chef David Cordua of Americas River Oaks

Instructions

For poached shrimp:

1. Bring all poached shrimp ingredients to a boil in a large pot.
2. Add shrimp and cook for 1 minute.
3. Strain and cool shrimp in the fridge.
4. Strain and cool cooking liquid, reserving it for Leche de Tigre.

For Leche de Tigre:

1. Place all ingredients in a blender.
2. Blend for 1 minute on high.

In a large mixing bowl, combine all ceviche ingredients and toss in the Leche de Tigre. Serve in a bowl with plantain or tortilla chips.