Crab Ceviche Recipe

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Crab Ceviche

Mary Ann Hanson

By
@DeaconGrandma

Where I live "fresh" means beef, chicken, or pork. I would put the pork and beef from Nebraska up with any in the nation! Fish can be rather iffy even in the good stores. I had a Mexican friend who made this. It is how he made it and it is really good. By all means, if you have good fresh crab, use it. I do not, so imitation is fine for me.


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Serves:

8-10

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

1 can(s)
baby clams, rinsed and drained
8 oz
imitation crabmeat
1/2 c
finely diced carrot
1/2 c
finely diced onion
2-3
plum tomatoes, chopped
1/2 bunch
fresh cilantro, chopped
2-3
limes, juiced
1
jalapeno pepper, chopped (use seeds for heat as desired)
salt and pepper to taste
tapitio or other hot sauce to taste

Directions Step-By-Step

1
Chop imitation crab meat and clams (if needed). Juice 2 of the limes.
2
Place all ingredients in a bowl and mix well. Chill several hours and adjust seasoning as needed. Add more lime juice if needed. Add more heat if needed (pepper or tapitio).
3
Serve with tostados as an appetizer. Can serve with tortilla chips too.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Mexican
Other Tag: Healthy
Hashtags: #crab, #Clams, #imitation