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.


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


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.

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