Real Recipes From Real Home Cooks ®

crab ceviche

★★★★★ 1
a recipe by
Mary Ann Hanson
Wakefield, NE

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
serves 8-10
prep time 25 Min
method Refrigerate/Freeze

Ingredients For crab ceviche

  • 1 can
    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.