Ceviche!


This recipe is our interpretation of the famous ceviche. I am obsessed with this yummy thing. It is tangy, salty, spicy, and sweet all at the same time. I can just sit down with this and a box of crackers and eat eat and eat. We personally love it on whole wheat crackers like Triscuit, but our friends also love it on a slice of french bread. It doesn’t matter how you eat it..just eat it…I actually had it with FRIED RICE this MORNING…figure that one out! :)

Instead of using raw fish, we actually used (ready for this?) imitation crab *gasp*! As crab lovers, we are shamed in having admitted that. K wanted to use fresh fish, but me, I happen to also LOVE imitation crab…so, go figure. HOWEVER! This recipe may be and really should be used with real raw fish.

OH yeah, one more thing. This recipe also excludes cilantro. HOWEVER! This recipe can and really should be used with cilantro too. I happen to hate cilantro (one of the few things I hate), so that is why there are none used in this recipe. Thus, this ceviche recipe is tailored to my stubborn taste buds. Feel free to make it your own! :)

Things You Will Need:

  • Package of Imitation Crab (or raw fish/crab)
  • 1 lemon
  • 1 lime
  • 1 tomato
  • 1/3 of small red onion
  • 5-6 green olives
  • 3-4 jalapeño slices from jar
  • olive oil
  • sugar
  • salt & pepper to taste
  • optional: cilantro

What To Do:

Remove the crab from package and shred the crab with your hands. Place the crab in a large mixing bowl.

Next, slice the lemon and lime in half and squeezeeeee the juices onto the crab.

Like REALLY squeeze the LIFE out of them. Like so:

Next, if you are using raw fish, cover the bowl with plastic and let it marinate in the fridge for 2-3 hours. The juice from the lemon and lime not only adds flavor to ceviche, but it also serves to ‘harden’ the fish so that it seems like the fish is somewhat cooked. In our case, since we used imitation crab, we skipped this step.

Now, in the meantime, de-pulp the tomato and slice and dice.

Slice and dice the onion, pepper, and olives. We used our handy dandy food chopper from this point on.

We’re almost finished. Transfer the onion mixture into the crab bowl. Give a good drizzle of olive oil and mix. Put in about 1/2 teaspoon of sugar and continue mixing. Lastly, salt and pepper to taste.

Done! Serve it as a topping to your favorite cracker/bread. This will make a great appetizer, snack, finger food for a party, etc. Enjoy!

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3 responses to “Ceviche!

  1. This looks really, really good and great to nibble on. However, I once had a bad experience with imitation crab meat as a boy and have since written it off (aversion). You say fish can be used in place, which kind would you go with? And, this may be silly, but the raw fish won’t give the stomach anything funky will it? Oh, isn’t imitation crab meat just fish, too? Thanks for sharing. The pictures are perfect and help a lot.

  2. tastymealsathome

    Hi Drew!
    Thanks for dropping by. As for the fish types, we recommend Halibut, Flounder, or Snapper. If you don’t want to use fish, you can also use cooked mussel, shrimp, crab/lobster, or octopus. As we said, marinating in the citrus juice does not really cook the fish, but rather firms it up so it doesn’t look raw. You have to use really fresh fish (sushi grade) to prevent food poisoning, but you know, it’s like sushi, it’s raw fish. It’s ok to store it in the fridge for a day or two, so make sure you eat it within a week. :) Oh yeah! imitation crab meat is actually a fish also–usually pollock, but there are other kinds.

    Ok, hope that helps a bit! Good luck with the ceviche! :)

  3. hey next time you guys should do it with shrimp, it’s even better. hehe.. i still like this one one though

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