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Jaiba Ceviche Recipe (Crab Ceviche)

white bowl with crab ceviche garnished with limes and cilantro
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5 from 1 review

Ingredients

2 cups shredded surimi (imitation crab meat)

1 cup cherry tomatoes, diced

1 cup English cucumber, diced

1/2 cup red onion, diced 

1 large jalapeno, diced

1 cup cilantro leaves, diced

1/2 cup fresh lime juice

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 large avocado, diced

For serving:

Tortilla chips or tostada rounds 

Spicy aioli sauce

Instructions

  1. 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.
  2. In a separate small bowl, combine fresh squeezed lime juice, olive oil, salt and pepper. Stir or whisk to combine.
  3. 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.
  4. 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.

Find it online: https://weekdaypescatarian.com/jaiba-ceviche-recipe/