Crab Ceviche

Crab Ceviche

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Mary Ann Hanson


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.


★★★★★ 1 vote

25 Min


  • 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

How to Make Crab Ceviche


  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.

Printable Recipe Card

About Crab Ceviche

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

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