Title: Ceviche Cocktail
Categories: New, Text, Import
Yield: 1 Servings

12 sm Bell peppers
2 lb Imitation crabmeat; flaked
4 Limes
2 Avocados; peeled and diced
6 Green onions; finely sliced
1 bn Cilantro; chopped
1 Cucumber; diced (preferably
-hothouse or English)
Freshly ground pepper
Seafood-cocktail sauce mixed
-with a few drops Tabasco
-sauce

Halve peppers vertically, remove seeds, and blanch in boiling water until
crisp-tender (several minutes). Chill. Place crabmeat in large bowl and
douse with juice of 1 lime. Add avocado, onions, cilantro and cucumber.
Stir gently; season with ground pepper and juice of another lime. Fill
pepper shells with seafood mixture. Cut remaining limes into wedges and
pass with cocktail sauce and pepper mill. Makes 24 servings. ^i"It isn't
our position but our disposition that makes us happy."^i
Posted to MC-Recipe Digest V1 #281

Date: Wed, 06 Nov 1996 07:53:45 -0800

From: Gerald Edgerton