Monday, August 8, 2011

Crab Ceviche

Shrimp ceviche makes me a little squeamish. What!? Raw shrimp!? What!? It cooks in lime juice!? What!? That doesn't sound legit! 
But crab ceviche... totally my thing. Whenever we have a barbecue I request (i.e: demand) that Ronnie & Tiffany bring a giant bowl. I had a serious craving this morning and decided today was the day that I would make it for myself.
Meet my breakfast and lunch.
Crab Ceviche
  • 1 (8-ounce) package imitation crab meat, flaked
  • 2 large tomatoes (or 3-4 small), chopped
  • 1 small red onion, finely diced
  • 1/2 bunch of cilantro, chopped (about 1 cup)
  • 1 jalapeno, diced (seed the jalapeno if you want a mild ceviche)
  • 2-3 limes, juiced
  • salt & pepper to taste
  • little shake of garlic powder
  • couple dashes of Frank's Red Hot*
Throw everything in a glass or porcelain bowl (preferably not metal or plastic). Chill for one hour. Eat with corn tortilla chips, wheat thins, or lavosh. 

*You can use a couple teaspoons of olive oil instead of Frank's if you prefer the way ceviche tastes without it. It's delicious either way.


  1. We have to remember to give my friend Rosie credit for this wonderful dish!! Ronnie has tweaked it to suit his preference but either way, it all started with her!! Thank you Rosie! It's become a family favorite! (from your MIA)

  2. @Anonymous I'll have to edit the post now that I know the origin of the recipe! I love this stuff! :)