Ensalada de Jaiva (Mexican Imitation Crab Meat Salad)

Recipe By :Nathan from Spain and California
Serving Size : 10 Preparation Time :0:40
Categories : Main Dish Recipe Contest
Seafood

Amount Measure Ingredient — Preparation Method
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2 1/2 “Jaiva” (immitation crab meat) — shredded
1 1/4 medium Shrimp — cleaned
1 Cup thinly chopped celery
1 Cup onion minced
2 Cups tomatoes
3 large Cucumbers (deseeded and chopped into small bite size cubes)
2 Cups Cilantro minced
2 Cups Tomato Cocktail Juice (Clamato brand)
1 1/2 freshly squeezed LIME juice
1/2 cup Ketchup
Salt and pepper to taste

In a pan DO NOT HEAT oil just throw in shrimp at high heat, salt and pepper and toss them around until fully cooked, set aside

Toss all minced vegetables together set aside

Shred all the imitation crab meat/ Jaiva.

TOSS ALL INGREDIENTS TOGETHER NOW, vegetables, Jaiva, Cooked Shrimp, Ketchup, Salt, Pepper, Tomato Cocktail, Lime Juice.

Taste to see if it needs more of something and you are done.

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Per Serving (excluding unknown items): 98 Calories; 1g Fat (7.3% calories from fat); 6g Protein; 20g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 523mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

NOTES : This recipe MAKES A LOT so you may want to cut it in half this gave us about 10 generous servings or more, it also refrigerates really for a couple days. If you are rich you may use real CRAB MEAT but hey this is about Mexican cooking and here in California when we think of this salad it’s usually “Jaiva” no crab.

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