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Louisiana Crawfish Ceviche

Louisiana Crawfish Ceviche


  • 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


  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.

Recipe and photo courtesy of Louisiana Seafood and Marketing Board. Used with permission.

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