Crab Ceviche recipe

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Ingredients

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Nutrition Info

61.8 calories
carbohydrate: 9.3 g
cholesterol: 5.6 mg
fat: 2 g
fiber: 1.6 g
protein: 2.9 g
saturatedFat: 0.3 g
servingSize: -
sodium: 240.5 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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