Louisiana Crawfish Ceviche

Ingredients:

• 1 lb. - Louisiana Crawfish tailmeat, cooked
• 1 Tbsp. - Lime juice
• 1 Tbsp. - Cilantro, chopped
• ¾ cup - CLAMATO® juice
• ¼ cup - Green olives, sliced
• 1 cup - Cucumber, peeled, seeded, diced
• 1 Tbsp. - Jalapeno pepper, seeded, minced
• 1¼ Tbsp. - Creole seasoning, divided
• 5 each - Lime wedges
  

Directions:

1. Pre-freeze 4 martini glasses.
2. In a bowl, combine the lime juice, cilantro, CLAMATO, sliced olives, cucumber, jalapeno and 1 Tbsp. Creole seasoning.
3. Add Louisiana Crawfish meat to the mixture and let sit at room temperature for 5 minutes.
4. Using 1 lime wedge, run the flesh of the wedge around the rim of each martini glass, then sprinkle a little of the remaining Creole seasoing on each rim.
5. Spoon the crawfish mixture along with some of the liquid into each glass.
6. Garnish each with a lime wedge.