Traditional Mexican Crab Ceviche: Easy Appetizer Recipe
Español I absolutely love ceviche in all its forms, and this Mexican crab ceviche recipe is a light meal that is delicious, enhanced with fresh, zesty flavors, and very easy to prepare.
In Mexico, it’s very common to use imitation crab meat, which we call surimi, for recipes like this imitation crab ceviche. Imitation crab sticks are popular for sushi, shrimp and of course to make a good seafood cocktail. It’s economical, and its sweet and salty flavors make a perfect combination that is highly favored in Mexican cuisine.
Some people confuse Jaiba with Crab, as they are the same thing in some Hispanic countries. But in Mexico, they are a different kind of crustacean. In my authentic Mexican food blog, you can find the Ceviche de Jaiba recipe, shrimp ceviche, and even the ceviche de Pescado as we prepare it in Mexico.
Crab Ceviche Variations
The secret to the best traditional ceviche lies in marinating the onions and seasoning correctly. Depending on the region of Mexico you are in, there can be various variations. I like to add a little clamato; some people add hot sauce, soy sauce, bitter orange or Worcestershire sauce, but to me, that’s more of a Mexican shrimp cocktail recipe.
Difference between Ceviche and Coctél
The difference between the cocktail, ceviche, and even agua chiles is mainly in the marination. While the raw seafood in both recipes is cooked through the chemical reaction of the lemon juice, the difference lies in the seasonings. The ceviche is much simpler, simply soaking the raw seafood and onion in fresh lime juice and adding salt and pepper to taste, and in this case, a little tomato-based sauce or clamato, as we prepare it at home in Mexico.
Real crab meat in Mexico is very expensive, so it will be hard to find delicious crab meat in a Méxican ceviche. This is why crab ceviche is mainly made with imitation crab meat.
Ingredients for easy crab ceviche recipe:
- 1 pound of crab (I use these bags of imitation crab meat sold at the supermarket)
- 1 cup of diced roma tomatoes
- 1/2 cup of diced red onions or white onion. I prefer red onion to give this recipe more color.
- 1/4 cup of chopped fresh cilantro
- 1 jalapeño, deveined and seeded, chopped into small pieces or slices (if you like it spicy, substitute the jalapeño with serrano peppers)
- 1/2 cup juice of fresh limes
- 1/4 cup of clamato or fresh citrus juice (optional)
- 1/2 cup diced cucumber
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 avocado, chopped into bite-sized pieces
To Accompany:
- Tortilla chips, corn chips, plantain chips, or saltine crackers
How to Make
Start by cutting the onion and soaking it in fresh lime juice. Add salt and pepper, and let it marinate in the fridge in an airtight container.
Cut the tomatoes into small pieces, remove the seeds from the cucumber, and dice it. The jalapeño can be sliced or diced, and finely chop the cilantro.
The crab is easy to shred by hand, or if you prefer, you can cut it with a knife into small pieces. Add the rest of the veggies to the marinated onion and the crab, mixing well to ensure everything is covered in the marinade.
Let it rest in the fridge for about 20 minutes for the flavors to meld, and add salt and pepper to taste.
The avocado can be cut into small pieces and mixed just before serving to prevent it from browning, or you can slice it and serve it on a plate for people to put on tortilla chips.
How to Eat
I love eating this crab salad on tostadas covered with fresh avocado. My tía Norma loves to spread a thin layer of mayonnaise on a tostada, serve the coctel de cangrejo on top, and then add Salsa Valentina on top. Another option is to serve it as an appetizer with tortilla chips next to it.
I hope you enjoy this delicious recipe, and here are some other tasty options:
- Mexican Ceviche de pescado (tilapia)
- Shrimp Ceviche
- Ceviche de Jaiba
- Mexican shrimp cocktail Recipe
- Agua Chiles de Camarón
How to Store
To store crab ceviche, place it in an airtight container and refrigerate it immediately after preparation. The crab ceviche will stay fresh for up to 1-2 days in the refrigerator. For the best taste and texture, it’s recommended to consume it within the first 24 hours. If the recipe contains avocado, it’s best to add it just before serving to prevent browning. Always check for freshness before eating, as seafood can spoil quickly.
Mexican Crab Ceviche
Equipment
- 1 container or big bowl
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound of crab Imitation crab meat
- 1 cup of roma tomatoes chopped
- 1/2 cup of red onion chopped
- 1/4 cup fresh cilantro chopped
- 1 jalapeño sliced
- 1/2 cup juice of fresh limes
- 1/4 cup clamato optional
- 1/2 cup cucumber seedless
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado
- Tortilla chips, corn chips or saltine crackers
Instructions
- Start by cutting the onion and soaking it in fresh lime juice. Add salt and pepper, and let it marinate in the fridge in an airtight container.
- Cut the tomatoes into small pieces, remove the seeds from the cucumber, and dice it. The jalapeño can be sliced or diced, and finely chop the cilantro.
- The crab is easy to shred by hand, or if you prefer, you can cut it with a knife into small pieces. Add the rest of the veggies to the marinated onion and the crab, mixing well to ensure everything is covered in the marinade.
- Let it rest in the fridge for about 20 minutes for the flavors to meld, and add salt and pepper to taste.
- The avocado can be cut into small pieces and mixed just before serving to prevent it from browning, or you can slice it and serve it on a plate for people to put on tortilla chips.
Mexican crab ceviche is a fantastic and easy appetizer to be eaten with tortilla chips! Bring it to the fiesta!