How to Make Crab Ceviche Recipe
Pin RecipeThis Easy Crab Ceviche recipe is a bright, refreshing dish with a robust flavor that will leave you craving more.
Servings: 12
Ingredients:
- 1 lb imitation crab meat (or real crab meat)
For Pico de Gallo:
- 1 cup mango (cut in cubes)(optional)
- 2 avocado ( diced )
- 1 Jalapeno (diced)(optional)
- 5 pcs lime (freshly squeezed the juice)
- 1 cup cilantro (chopped)
- 1 pc lemon (juice)
- ½ cup bell peppers (diced) optional
- 1 tablespoon sugar (optional)
- ¾ cup red onion (diced)
- salt to taste
Watch the Video:
Instructions:
- Shred the crab meat, make sure your crab is in small lumps.
- Chop or dice vegetables you want to use, you can use a vegetable chopper or dicer for a nice uniform cut (optional).
- Add all ingredients to a medium bowl and toss gently until nicely coated. Salt to taste.
- Chill the mixture in the fridge. Marinate for two hours to ensure that the robust flavors properly meld.
- Serve cold with corn tortilla chips or grilled pita triangles.
Notes:
- Select the highest-quality crab meat for your dish.
- Don’t be afraid to add a little spice – like that produced by jalapeno peppers.
- Always use 100% FRESH ingredients and never use those that come in a bottle or are dried.
Nutrition Information:
Calories: 110kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 216mg | Potassium: 220mg | Fiber: 3g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 19mg | Calcium: 9mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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