Recipe - Ceviche Cocktail

12 small Bell peppers
2 pound Imitation crabmeat; flaked
4 Limes
2 Avocados; peeled and minced
6 Green onions; finely cut or sliced up
1 bn Cilantro; chopped
1 Cucumber; minced (preferably
hothouse or English)
Freshly ground pepper
Seafoodcocktail sauce mixed
with a few drops Tabasco
sauce

Halve peppers vertically, remove seeds, and blanch in boiling water until
crisptender (several minutes). Chill. Place crabmeat in large bowl and
douse with juice of 1 lime. Add avocado, onions, cilantro and cucumber.
Stir gently; season with ground pepper and juice of another lime. Fill
pepper shells with seafood mixture. Cut remaining limes into wedges and
pass with cocktail sauce and pepper mill. Makes 24 servings. ^i"It isn't
our position but our disposition that makes us happy."^i
Posted to MCRecipe Digest V1 #281

Date: Wed, 06 Nov 1996 07:53:45 0800

From: Gerald Edgerton jerrye@wizard.com