- Servings: 4
|2× 16 oz cans||Vegetable Juice|
|2 Tbsp||Creamy Horseradish|
|Salt & Pepper, to taste|
|1 lb||Cooked Medium Shrimp, no tails|
|1 cup||Cooked Fresh Crab Meat, no shells|
|2||Medium Avocados, chopped medium|
|1||Large Red Onion, chopped fine|
|1 cup||Celery, chopped small|
|⅓ cup||Cilantro, chopped fine|
|¼ cup||Canned Green Chilies, chopped|
|1||Medium Cucumber, remove seeds and chop small|
|1||Red Bell Pepper, chopped small|
In a large zip lock plastic bag, combine
vegetable juice, ketchup, juice of lemons, juice of one lime, horseradish, salt and pepper, mix well.
Add shrimp, crab, avocado, red onion, celery, cilantro, green chilies, cucumber and red bell pepper.
Mix well and refrigerate for at least 4 hours or overnight.
Garnish with a slice of lime and serve with hot garlic bread.