Crab Meat Ceviche (ceviche De Pulpa De Cangrejo)
Crab Meat Ceviche, also known as Ceviche de Pulpa de Cangrejo, is a refreshing and flavorful dish that originates from the fusion of Peruvian and Chinese cuisines. This dish features tender crab meat marinated in citrus juices and mixed with a variety of fresh ingredients, creating a delightful seafood appetizer or light meal.
Ingredients
- 1 pound fresh crab meat
- 1 red onion, thinly sliced
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Salt and pepper to taste
Instructions
- In a large glass or ceramic bowl, combine the crab meat, red onion, lime juice, and orange juice. Mix well to ensure the crab meat is fully coated with the citrus juices.
- Add the jalapeño, cilantro, and diced avocado to the bowl. Gently toss the ingredients together.
- Season the ceviche with salt and pepper to taste. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together.
- Once chilled, serve the crab meat ceviche in individual bowls or on tostada shells. Garnish with additional cilantro and slices of lime, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Glass or ceramic bowl Cutting board Sharp knife Citrus juicer Measuring cups Measuring spoons
Tools
Refrigerator
Serving suggestions
Serve the crab meat ceviche with crispy plantain chips or alongside a bowl of steamed white rice for a complete meal.
Tips & tricks
For the best flavor, use fresh, high-quality crab meat and citrus juices. Adjust the amount of jalapeño to control the spiciness of the ceviche according to your preference.
Cost
$25