Crawfish, Crab And Shrimp Ceviche - cooking recipe

Ingredients

1/2 pound cleaned, cooked crawfish tail meat
1/2 pound jumbo lump crabmeat
1/2 pound cooked small shrimp, peeled and deveined
1/2 cup lime juice
1/2 cup ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
1/3 cup chopped cilantro
1/2 cup diced red onion (1/4-inch pieces)
1 cup peeled, seeded, and diced cucumber
1 cup diced jicama
1 jalapeno chile pepper, seeded and minced
salt to taste
1 large avocado, diced

Preparation

Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.