Crab ceviche recipe

Any good Mexican restaurant will have a solid selection of seafood options, and one of the most delicious dishes on the menu is the crab.

Crab, also known as crab ceviche or “ceviche de jaiba”, is a delicious and refreshing citrus crab salad served on toast or with fresh tortilla chips.

As with any ceviche, the fresher the crab and products, the better they will taste and the safer they will be to eatmaking it difficult to store for later use or order to go.

Luckily, with only a few ingredients it’s incredibly easy and fun to prepare and serve at home.

How to make crab ceviche

The key to a good crab is to use the freshest ingredients available and to serve the finished dish as soon as possible; preferably within an hour of its preparation.

Traditionally it is made with Atlantic blue crab (also known as Chesapeake Bay crab), but any good quality crab from a good source will do. It is preferable to buy it at a local fishmonger to guarantee its freshness.

If you use fresh crab, give priority to the meat of the legs or the body (crab pieces), since the meat of the claws falls apart more easily and has a more intense flavor. Robust chunks of crab meat that are not overpowering are the ideal choice.

The crab is tossed with a blend of freshly squeezed lemon and lime juice, romaine tomatoes, cucumber, serrano pepper, fresh cilantro, and red onion. Avocado is often added to the mix, but it’s optional.

There are two ways to prepare crab: with high-quality raw crabmeat or with prepared crab, either freshly steamed and refrigerated, or canned crabmeat. Imitation crab meat can also be used if necessary.

For this recipe, we’ll be using prepared crab, but if you prefer to use raw crab, the method is much the same. You will only have to marinate the crab for a minimum of 30 minutes before consuming it.

Don’t be alarmed by the idea of ​​using raw crab meat! The acid in the lemon and lime juice will “cook” the crab as it marinates. It’s the traditional ceviche technique, and as long as your crab is extremely fresh, it’s safe to eat.

Be sure to serve it with freshly opened tostadas or with hearty tortillas. You can even serve it as a taco!

Ingredients:

(4 servings)

• 1 pound canned or prepared high-quality crab meat, drained
• ½ cup freshly squeezed lime juice
• ¼ cup freshly squeezed lemon juice
• 3-4 romano tomatoes, diced
• 1 small red onion, diced
• 1 small cucumber, peeled and diced
• 1-2 serrano peppers, diced
• 1 bunch of fresh coriander, finely chopped
• 1 teaspoon kosher salt
• black pepper to taste
• Tostadas or tortilla chips for the servings
• 1 avocado, diced (optional)

Instructions:

When chopping your vegetables, try to do it as evenly as possible. Use a very sharp knife when dicing the tomatoes to prevent them from releasing too much juice.

If using raw crab meat, follow the instructions below, but allow the crab to marinate in the citrus juice for at least 30 minutes and up to an hour. Use fresh lemon and lime juice for best results.

Step 1:

Drain the crab meat of all the liquid possible. If the pieces are not even or you prefer smaller pieces, cut them to the size you prefer. Store it in the fridge until you are going to use it.

Step 2:

In a large bowl (preferably glass or ceramic), gently mix the tomatoes, serrano peppers (use more or less depending on your preferred level of spiciness; if you want minimal spiciness, remove the seeds before slicing), onion red, cilantro and lemon and lime juices. Stir until well combined.

Step 3:

Add the crab meat to the mixing bowl and season everything with salt and pepper. Mix gently until the contents are well combined and the crab is evenly distributed throughout the mixture.

Step 4:

Cover it well with a plastic wrap and take it to the fridge. Let the mixture marinate for 20-30 minutes. You can let it sit for up to an hour if you want a more intense citrus flavor.

*If using raw crab meat, marinate for at least 30 minutes, but preferably an hour.

Step 5:

When it has finished resting, try the crab and season with salt and pepper if necessary. Add cucumber and avocado if using.

Step 6:

Put it on toast or serve it with tortilla chips. Enjoy immediately!

Ingredient Substitution

As in any ceviche recipe, the only necessary ingredient, apart from the shellfish, is the citrus juice; otherwise there is plenty of room for experimentation!

It is definitely recommended that any produce used be extremely fresh and light to keep with the theme of the dish. Otherwise, the world is your oyster!

Here are some changes that might work well with the crab.

1. Jalapeno

The subtle heat of this dish is part of what makes it so compelling, however the serrano is on the spicier side compared to other green peppers.

If you don’t want to skip the flavor component that the peppers give off but aren’t a fan of heat, jalapeños are a great substitute.

Not only are they softer, but because of their width, they’re easier to remove the seeds so you can tame any foreign spices. They certainly make a good substitute for this recipe if you want something less spicy.

2. Cherry tomatoes

We love tomatoes in all their forms, but not all tomatoes work for this recipe. However, if you can’t find Roma tomatoes or just don’t like them, cherry tomatoes are a great alternative.

Look for cherry tomatoes that are firm and won’t give too much when you gently squeeze them. The goal is to reduce any unnecessary tomato juice so it doesn’t saturate the crab and leave it soggy.

If you use cherry tomatoes instead of romaine, cut them in half lengthwise and use the pieces that don’t bleed when cut. And as always, use a very sharp knife when cutting the tomatoes!

3. Shrimp

It may seem counterintuitive to use anything other than crab in this dish, however crab is not for everyone and the flavors of this dish go great with shrimp.

Prawns are used in many ceviche dishes and will work in this one as well. Look for larger prawns and cut them into even pieces. If you use raw shrimp, be sure to peel and devein them before using them.

With what to accompany the Jaiba crab ceviche

Crab is light and refreshing, and as such, it is recommended to be served with other light and refreshing foods.

Here are some of our favorite pairings with crab.

coriander rice

Cilantro rice is an excellent pairing with this dish. It’s light, fluffy and tastes similar to crab, so they complement each other wonderfully. You can even chill the rice and mix the two together for a refreshing cold seafood rice pilaf.

herb salad

Herbs, citrus and seafood are a perfect combination, and putting together a simple herb salad with a hint of citrus only takes a few minutes.

While the mixture rests in the fridge, finely chop the herbs of your choice -we like mint, parsley and coriander more-, add some finely chopped red onion, a little olive oil, a splash of juice of lime or lemon and a generous pinch of salt.

The herb salad can be eaten as a garnish, or you can use it as a base for toast!

White fish

White fish love a good dressing, and using crab in place of a citrus sauce or salad is a fantastic combination.

Look for a good quality, meaty white fish, such as Chilean sea bass or halibut, and prepare it to your liking before topping it with the crab salad.

How to preserve crab crab ceviche

It is very difficult to preserve prepared shellfish. It is very perishable and can go bad in a matter of hours. However, if you have some crab left over, it can be saved, but trust your nose: if it smells bad, don’t eat it.

Store in the fridge

To store in the fridge, transfer to an airtight container and store covered in the coldest part of the fridge for up to 2 days.

If there is excess liquid in the bottom of the container, pour it out and discard it before storing. If you plan to save leftovers, move them to the fridge as soon as possible.

Don’t freeze it.