Seafood Ceviche Courtesy 5 Fifty 5 Restaurant This was a bronze medal winning recipe at the 2010 New Orleans Wine and Food Experience's culinary competition by 5 Fifty 5 Restaurant. Ingredients 3 lbs. broken baby Shrimp 3 lbs. Gulf Crawfish tails 3 lbs. picked Gulf Crab meat 15 lbs. Creole Tomatoes 4 Serrano Chilies Juice of 8 lemons 1 pt. rice wine vinegar 1 pt Soy Sauce 8 European Cucumbers – peeled, seeded and rough chopped 2 Red Onions diced fine 1 c. chopped Garlic 1 c. Worcestershire sauce 1 qt. Extra Virgin Olive Oil 4 c. Basil leaves chopped 1 pt. Cilantro chopped ½ pt. mint chopped Directions In a large mixing bowl add tomatoes, serranos, lemon juice, rice wine vinegar and soy sauce – mix together – add shrimp and submerge completely. Allow to marinate for 8 hours – then add rest of the ingredients and chill. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!