Heidi Edwards


My Son's Father who is Originally from Mexico once showed me how to make this. I really love it. I feel it's pretty healthy as well. You can serve it with Chips, Tostadas or just as a side dish. It's really just up to you there is no wrong way of eating it :) We tend to enjoy making this if we are having a BBQ, making Carne Asada or just because. I know there are many different ways you can make Ceviche. Some use Fish, Raw uncooked shrimp etc... but this was the way I was taught to make it & love it like this. You can skip the Tortilla chips for a healthier alternative as well.

pinch tips: How to Cream Butter & Sugar



A Crowd


30 Min


No-Cook or Other


1 lb
cooked plain shrimp ( i like using the bigger ones and cutting them up in 1/2)
1/2 pkg
imitation crabmeat (the kind you can shred, makes it much easier)
limes, juiced (fresh is best)
white onion, minced
roma tomatoes, chopped
cucumber, chopped (you can either peel it prior or leave skin on. i personally prefer to peel cucumber)
cilantro, fresh chopped fine. (i tend to use about 1/2 a bushel. i don't like using most the stem/only use the top part.)
1 or more
jalapeno peppers, (seeded or not seeded) it's your choice depending on how much heat you want. chop fine.
avocado (optional) i normally don't add them to mine.
tapatio & ketchup (optional, makes more of a shrimp cocktail taste) i normally will only do this in my own serving & add a tiny bit at a time till i get the desired taste.
1-2 bag(s)
tortilla chips

Directions Step-By-Step

I like to get fresh (from deli) cooked shrimp, the larger ones. I tend to cut them in 1/2 easier to dip them later with chips and more bit size. You could leave them whole OR use baby cooked shrimp as well. Shred crab meat and mix together in a LARGE mixing type bowl.
Roll your limes on counter in the palm of your hand to make it easier to juice. I like to get the limes w/ thinner skin and are a bit shiny, I try to avoid the ones that are really green and harder skin. Squeeze juice over the shrimp/crab. Depending on the how juicy the limes are I use approx 5-6. I like to have at least about 1/4 of the shrimp/crab to have about that much juice covering them. The more juice the more juice you will have in the mix, you can always use less if you prefer. It's a personal choice, but that is how I was taught to make it.

Optional Ingredients, Advocado & Jalapeno (I seed and chop them up)
Add remaining ingredients toss good. Cover & chill in fridge till time to serve. Give it at least a good hour or so to chill. The longer you let it chill the better so the flavors have time to mingle :)
If you would like it to be more like a Shrimp Cocktail. Add Tapatio & Ketchup to the mix it gives it a nice spicy & tangy flavor. I will just add a little at a time and taste before adding more. It's easier to use a little and be able to add more than adding too much.
Goes well with dipping with Tortilla chips, On top of a Tostada. I love making this when we grill Carne Asada. Makes a great side dish as well for it. I also take this to parties and have always got a lot of compliments.

About this Recipe

Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy