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.

Crab Meat Ceviche (ceviche De Pulpa De Cangrejo)

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

  1. 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.
  2. Add the jalapeño, cilantro, and diced avocado to the bowl. Gently toss the ingredients together.
  3. 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.
  4. 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