Best 3 Crab Ceviche Recipes

Welcome to the world of zesty and refreshing flavors! If you're craving a seafood dish that's both light and delectable, look no further than crab ceviche. This Peruvian dish is a culinary masterpiece, combining tender crab meat with a vibrant marinade of citrus juices, aromatic herbs, and a hint of spice. Prepare to embark on a flavor journey as we guide you through the steps of creating the perfect crab ceviche, showcasing the delicate sweetness of crab and the lively flavors of the marinade. So, gather your ingredients, sharpen your knives, and let's dive into the art of preparing this tantalizing dish!

Let's cook with our recipes!

CRAWFISH, CRAB AND SHRIMP CEVICHE

Crawfish, Crab and Shrimp Ceviche image

This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips. I make everything ahead and marinate, but don't put the avocado in until close to serving.

Provided by pamela

Categories Appetizers and Snacks Seafood Shrimp

Time 1h35m

Yield 8

Number Of Ingredients 14

Ingredients

½ pound cleaned, cooked crawfish tail meat
½ pound jumbo lump crabmeat
½ pound cooked small shrimp, peeled and deveined
½ cup lime juice
½ cup ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
⅓ cup chopped cilantro
½ cup diced red onion (1/4-inch pieces)
1 cup peeled, seeded, and diced cucumber
1 cup diced jicama
1 jalapeno chile pepper, seeded and minced
salt to taste
1 large avocado, diced

Steps:

Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

Nutrition Facts : Calories 199 calories, Carbohydrate 11.6 g, Cholesterol 107.3 mg, Fat 9.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 1.4 g, Sodium 598.4 mg, Sugar 5 g

SHRIMP, SCALLOP & CRAB CEVICHE WITH CHIPOTLE & AVOCADO RECIPE - (4.6/5)

Shrimp, Scallop & Crab Ceviche with Chipotle & Avocado Recipe - (4.6/5) image

Provided by Dr_Mom

Number Of Ingredients 19

Ingredients

CHIPOTLE MARINADE:
1 tomato, seeded and coarsely chopped
1/2 red pepper, seeded and coarsely chopped
1/4 cup white onion, peeled and coarsely chopped
1/4 cup white wine vinegar
1/8 cup water
1/4 cup sugar
1 chipotle pepper
CEVICHE:
1 pound jumbo lump crab meet, picked over, just try not to break up the lumps, you've paid good money for the bigger pieces
1 pound fresh shrimp, poached (see recipe below) and chopped into 1" pieces
1 lemon cut into six pieces. Easy peel is fine but you want the shells on for now
1 pound scallops, muscle removed, cut into quarters, if you're using the smaller bay scallops you don't need to quarter them
1 cup lime juice
CHIPOTLE MARINADE:
1 red onion, skinned and minced
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 bunch cilantro, chopped
1 avocado, chopped for garnish

Steps:

To poach the shrimp: Boil 2 qts of lightly salted water. Add the lemon and shrimp. Turn off the heat, cover and let sit until the shrimp are cooked through, about 3 minutes depending on the size of the shrimps. Place in ice until cool. Peel and clean. Refrigerate until ready to use For Scallops: Combine scallops and 1 c. of lime juice. Refrigerate for about 3 hrs, stirring occasionally until 'cooked' through (The time will vary depending on the size of the scallop pieces) Strain and refresh with ice to firm up. Ceviche: Combine the crab, shrimp and scallops Add in chipotle marinade, red onion, juice of one lime and cilantro. Chill for at least 30 minutes Garnish with avocado and additional cilantro before serving

CRAB CEVICHE

Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

Tips for Making Crab Ceviche:

Use fresh crab meat. This will give your ceviche the best flavor and texture.
Choose a variety of citrus fruits. This will add a bright, acidic flavor to your ceviche.
Don't overcook the crab meat. It should be cooked just until it is opaque.
Serve the ceviche immediately. This is when it is at its best.
Garnish the ceviche with fresh herbs and vegetables. This will add a pop of color and flavor.

Conclusion:

Crab ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a seafood dish that is both delicious and healthy, give crab ceviche a try!