This crab ceviche has always been a crowd pleaser in my home. This is wonderful as an appetizer with tortilla chips or served on tostadas with a thin layer of mayonnaise for a nice refreshing lunch. Make sure to refrigerate the ceviche before you serve it since it tastes best when very cold.
Ingredients
- imitation crabmeat, flaked: 1 pack (8 ounce pack)
- olive oil: 1 Tbsp
- tomatoes: 2 piece (chopped)
- serrano peppers: 3 piece (chopped)
- red onion: 1 piece (chopped)
- bunch cilantro: 0.5 piece (chopped)
- limes: 2 piece (juiced)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Place imitation crab into a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, serrano peppers, onion, and cilantro. Squeeze lime juice on top and mix well. Season generously with salt and pepper. Cover and refrigerate for about 1 hour before serving.
