Jump to Recipe Print Recipe. Shrimp Ceviche is really easy to make. It’s a delicious as a late summer dinner or casual afternoon lunch. A popular dish in the Pacific coastal regions of Latin …
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See Also: Low Carb Recipes, Shrimp RecipesShow details
Now, I’m using frozen crab for this recipe, but you can use either fresh or frozen, whichever is easily available to you. Once the Ceviche is made, just keep them in the fridge before you serve, although I highly recommend serving it immediately once made.
In a large bowl blend crab meat without breaking it up too much. Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary. Serve with Mexican corn chip or crackers.
PER SERVING % DAILY VALUE In a large bowl blend crab meat without breaking it up too much. Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary.
In a large bowl blend crab meat without breaking it up too much. Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary. Serve with Mexican corn chip or crackers. I serve in a margarita glass with a wedge of lime on top.