CRAWFISH CEVICHE

Ingredients

• 1 lb. Louisiana Crawfish tailmeat, cooked
• 1 Tbsp. Lime juice
• 1 Tbsp. Cilantro, chopped
• ¾ cup CLAMATO® juice
• ¼ cup Green olives, sliced
• 1 cup Cucumber, peeled, seeded, diced
• 1 Tbsp. Jalapeno pepper, seeded, minced
• 1¼ Tbsp. Creole seasoning, divided
• 5 each Lime wedges

Directions

Pre-freeze 4 martini glasses.
In a bowl, combine the lime juice, cilantro, CLAMATO, sliced olives, cucumber, jalapeno and 1 Tbsp. Creole seasoing.
Add Louisiana Crawfish meat to the mixture and let sit at room temperature for 5 minutes.
Using 1 lime wedge, run the flesh of the wedge around the rim of each martini glass, then sprinkle a little of the remaining Creole seasoing on each rim.
Spoon the crawfish mixture along with some of the liquid into each glass. Garnish each with a lime wedge.