This delicious Jaiba Ceviche Recipe is so quick and gives you a million options for a flavorful brunch, appetizer or main dish. Using the freshest ingredients, you'll have a healthy dish that everyone will love!
Ceviche is a pescatarian staple. Super flavorful and fresh, your favorite seafood is tossed with fresh citrus juice and veggies to produce a dreamy, healthy dish.
For this classic Mexican Crab Ceviche, we make the process even simpler by grabbing surimi in the grocery store, so our seafood doesn't even require "cooking" in the lime juice. It's fast and flavorful and the perfect addition to your Taco Tuesday lineup or weekend backyard party.
What you'll need to make this easy recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Imitation crab: the traditional version of this recipe most often uses surimi as the crab base. Feel free to substitute lump crab or crab claws, if it's in the budget!
Vegetables: the recipe calls for tomatoes, cucumbers, red onion, jalapeños and avocado. Mix and match your favorite fresh ingredients in the ceviche. For a milder experience, use diced poblanos, or omit the spicy pepper altogether.
Citrus: lime juice is the perfect acid for the dressing. Substitute lemon or a combination of lemon and orange, if you'd like.
Spicy aioli sauce: the perfect condiment to spread over crispy tostadas before piling on the ceviche.
Full measurements and directions included in printable recipe card below.
Step by step instructions:
1. Combine vegetables and crab meat
Combine diced cherry tomatoes, red onion, cucumber, cilantro and jalapeno in a medium glass bowl. Shred or chop your imitation crab meat and add to the other ingredients.
2. Add citrus
In a separate small bowl, combine fresh squeezed lime juice, olive oil, salt and pepper. Stir or whisk to combine.
Pour dressing over the ceviche ingredients. Let the ceviche marinate for 15 minutes, then taste and adjust seasoning.
Right before serving, dice the avocado and add to the ceviche, tossing very gently to combine without breaking down the avocado. Top with a few sprigs of cilantro.
3. Serve and enjoy
Serve with tortilla chips for dipping, or over tostadas for a light meal or delicious appetizer.
Looking for more delicious seafood recipes?
FAQ's and Serving Suggestions:
I use imitation crab sticks because it's the only way I'e seen it served in Mexican restaurants, and frankly, it's pretty spectacular. But if you've got a pound of lump crab meat or blue crab meat in your fridge and you're looking for an excellent recipe, this is your sign! I do strongly recommend that you avoid canned crab in this recipe. Both the flavor and texture make for a poor fit in this recipe.
I've made it with shrimp and also with shrimp and surimi for a lovely crab and shrimp ceviche - I loved the textures and flavors of the combination of seafood! Delicious served with crispy corn tortillas or on tostadas.
Jaiba crab ceviche (or the shrimp version of this recipe) is a lovely main dish when served with Mexican red rice, Refried Beans and Pickled Onions. I also love serving this dish as an appetizer before brunch or before a Mexican Shrimp dinner. If serving as a Mexican food appetizer, it would be fun to dish out into martini glasses for a beautiful Mexican crab cocktail.
Flake style and chunk style (or leg style) surimi are the most popular kinds of surimi sold in the US. I prefer to use the chunk crab meat and cut it into smaller chunks (if sold in sticks) and then flake it. But any type of surimi will work in this recipe.
Marinating times make a difference when you are making ceviche with raw seafood. Depending on the size of the fish pieces, you will need at least 30 minutes and normally an hour for the citrus to “cook” the fish. Two hours is fine, but beyond that the ceviche might be "overcooked". For this surimi-based ceviche, the marinade time is simply for flavor.
To store, transfer to an airtight container and keep in the refrigerator for up to 2 days. Acid will continue to break down the ingredients over time, so the texture will change.
Jaiba Ceviche Recipe (Crab Ceviche)
- Total Time: 30 minutes
- Yield: 6
Ingredients
2 cups shredded surimi (imitation crab meat)
1 cup cherry tomatoes, diced
1 cup English cucumber, diced
½ cup red onion, diced
1 large jalapeno, diced
1 cup cilantro leaves, diced
½ cup fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
1 large avocado, diced
For serving:
Tortilla chips or tostada rounds
Instructions
- Combine diced cherry tomatoes, red onion, cucumber, cilantro and jalapeno in a glass bowl. Shred or chop your imitation crab meat and add to the other ingredients.
- In a separate small bowl, combine fresh squeezed lime juice, olive oil, salt and pepper. Stir or whisk to combine.
- Pour dressing over the ceviche ingredients. Toss to combine. Let the ceviche marinate for 15 minutes, then taste and adjust seasoning. Right before serving, dice the avocado and add to the ceviche, tossing very gently to combine without breaking down the avocado. Top with a few sprigs of cilantro.
- Serve with tortilla or plantain chips for dipping, or over tostadas for a light meal or delicious appetizer.
Notes
When using lots of lemon or lime juice in a recipe remember that ceramic glass bowls are your best option for mixing, as they are non-reactive. Metal bowls can leave an aftertaste on your ceviche.
- Prep Time: 30
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Jen
Delish! It's been on our weekly rotation all summer long. Thanks!
Christina Jolam
Great to hear, Jen! I just whipped up a batch this weekend for brunch. Always a winner! Thanks for coming back to leave such a helpful review.