This Crab Ceviche recipe is a wonderful crab appetizer recipe that you can use for any occasion.
Did you know?:
Ceviche is a dish of Latin American origin in which raw scallops or other seafoods (crab meat in our respect to this recipe)are cooked in the citrus juice. The juices cause the fish to firm up and become opaque much in the same way that heat does. However, we totally recommend using your already cooked crab meat or canned crab meat for this recipe.
- 1 Pound-Crab Meat-lump, if at all possible
- 1 1/2-Cups-Fresh Cilantro-chopped
- 1/2- Medium sized-White Onion-chopped
- 3-Serrano Peppers-chopped
- 1 Tablespoon-Ketchup
- 1/2 Cup-V8 Juice
- Salt-to taste
In a large bowl, blend the crab meat, gently, without breaking it up excessively. Add the juice of two limes, the onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt to taste.
Combine the ketchup, V-8 juice and the juice of the third lime. Add more salt if necessary.
Serve with crisp tortilla chips.
Spruce up the party with this crab ceviche recipe in a margarita glass, add a wedge of lime and cucumber!
This Crab Ceviche makes about 6 servings...Enjoy!
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"Catch 'em! Clean 'em! Cook 'em! Eat 'em!"