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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Chop imitation crab meat and clams (if needed). Juice 2 of the limes.
2Place 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).
3Serve 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