Crab Ceviche

91 Reviews 10 Pics
  • Prep

    40 m
  • Ready In

    40 m
LOUISGUCCI
Recipe by  LOUISGUCCI

“This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

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Reviews (91)

Rate This Recipe
MOBETTA
64

MOBETTA

What a fabulous recipe! Doubled the recipe and used one pound king crab and also sprayed the crab lightly with olive oil spritz bottle. I added about 4 jalapenos in addition to the serrano peppers. Made homemade guacamole, spread it on toasted corn tortillas and topped with crab mixture. Out of this world! Thanks for a GREAT recipe.

Momof2
41

Momof2

Loved this. Had some crab meat from another recipe and didn't know what to do with it. I had everything on had. Simple, easy, inexpensive, and delicious. Thanks for the post.

CHELS
35

CHELS

Avocado was an interesting addition as per the other reviewers, and it turned out delicious! Also, subbed. the serranos -too spicy for me- for jalapenos and it still turned out excellent. Great recipe, I wouldn't change anything else! We served this with shredded fried tortilla pieces, and nothing was left!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 62 cal
  • 3%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 9.3 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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