Easy Crab Ceviche
This crab ceviche recipe is a twist on the classic Latin recipe. This version is both tasty and easy to prepare, as it needs just six ingredients and 15 minutes.
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Appetizer, lunch
Cuisine: Latin
Servings: 4 servings
Calories: 87kcal
- 12 ounces (2 cans) lump crabmeat, drained
- ¼ cup fresh lime juice (about 2 limes)
- ½ cup chopped red onion, chopped
- 1 plum tomato, chopped
- 1 jalapeño, chopped
- ¼ cup fresh cilantro, roughly chopped
- Salt and pepper to taste
Place the crabmeat in a medium glass bowl. Squeeze in lime juice and let the crabmeat marinate for about 5 minutes.
Stir in the onion, tomato, jalapeño, cilantro, salt, and pepper. Make sure all the ingredients are coated with the lime juice.
Refrigerate for about 10-15 minutes before serving.
- Do not use plastic bowls to make ceviche. Glass or ceramic bowls are best to use when working with citrus.
- Since we are using canned crab meat, there’s no need to marinate it for too long.
- Serve this ceviche with tortilla chips, plantain chips, or tostadas.
Calories: 87kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 36mg | Sodium: 721mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg