Crab ceviche is a fun twist on a classic! A mixture of Dungeness crab, tomatoes, serrano peppers, onions, lemon, lime, cilantro and avocado. It’s like sunshine in a bowl.
With Cinco de Mayo coming up this weekend, I thought now would be a perfect time to share a recipe for ceviche. This Crab Ceviche is loaded with all kinds of goodies: Dungeness crab, tomatoes, serrano peppers, onions, lime, cilantro and avocado. It’s a summer flavor explosion.
When the sun shines I crave Mexican food. I don’t know what it is. Maybe it’s because on a hot day nothing sounds better than a cool Corona and chips and guacamole. So when the sun came out last week for the first time in a while, I decided to pretend it was Summer for a day and try my hand at ceviche.
It is a cold seafood dish that is popular in Latin America. It is traditionally made with fish, lime, lemon and chili peppers.
Ceviche is not cooked in the traditional sense. In most recipes you start with raw fish and the marinate it in citrus which starts denaturation like an oven would do. If you want to learn a little bit more about the science behind it this is a great article.
If you’re just testing the waters with ceviche and would prefer to start with a cooked fish, then this crab ceviche is perfect for you! This recipe calls for fully cooked dungeness crab in place of the raw fish so no need to worry, just let marinate and enjoy. And enjoy you will because this is scrumptious.
I chose to use Dungeness crab in this recipe because, living in the Pacific Northwest, its what is available. If you can’t find it where you live lump crabmeat will do. You will just want to make sure that it is as fresh as possible. The freshness is what makes the dish.
Now, give me this with a Corona and some tortilla chips and I’m good to go. Or maybe even a Strawberry Jalapeno Margarita.
Happy Cinco de Mayo, indeed!
This post was originally published in 2013 and updated with new photos in 2018.
Donna JohnstonNovember 17, 2020 at 9:24 am
How long does this keep for?
DesereeNovember 17, 2020 at 9:11 pm
This is best eaten the day of :)
NicoleOctober 16, 2020 at 4:00 pm
You said that the crab should be cooked? Is that a step you did before combining or just allowed the lime/lemon juices marinate the crab?
DesereeOctober 16, 2020 at 9:35 pm
Most crab that you buy in the grocery store is already cooked (Aside from the live crabs, I don’t think I’ve ever seen it sold raw) so the crab is really just marinating in the lime/lemon.
DavidSeptember 25, 2019 at 5:11 pm
You want great taste here’s a free- be. Par boil your chicken pieces for the bar B Q. after boiling drain put pieces in sealed container add Italian dressing I like Viva Italian. the vinegar n spices will get sucked into the pieces as they cool. When its cool enough put on Bar BQ add your BBQ sauce
DavidSeptember 25, 2019 at 4:55 pm
I used Red onion, green onion, tomatoes less seeds, 2 cucumber less seeds,1 lime n 1 lemon squeezed. Crab waiting on the cilantro. Last time added just a little best foods mayo
AbeerMay 2, 2018 at 1:32 pm
I need this in my life NOW!
Cathy @ Lemon Tree DwellingMay 2, 2018 at 1:08 pm
I want to be eating this ALL summer long!!!
SabrinaMay 2, 2018 at 5:59 am
This looks so light and delicious! Can’t wait to try it!
JenMay 2, 2018 at 5:58 am
I could pretty much make this my dinner! Looks so good!
I Heart NaptimeMay 1, 2018 at 2:52 pm
This looks so fresh & delicious! Perfect for Cinco de Mayo this weekend!
randeraeFebruary 26, 2015 at 1:35 pm
Whoah, this looks insanely delicious! Can’t wait to try!
Heather VegaJuly 11, 2013 at 2:45 pm
Oh that looks delicious! :-) We soak our shrimp in lemon first four like an hour & put spicy clamato juice in it. All of your recipes look finger lickin’ good though!
DesereeJuly 13, 2013 at 9:31 am
Thank you Heather! I am loving the idea of doing this with shrimp and spicy clamato juice!
KalynMarch 31, 2013 at 9:56 am
Oh yes, I would love this!
StephenCMarch 29, 2013 at 1:10 pm
Ceviche I have eaten but never made. Need to change that.