Jaiba Ceviche Recipe
Refreshing, zesty and flavorful, Jaiba Ceviche is a tasty Mexican crab salad that’s enjoyed by seafood lovers in many Latin American and Caribbean countries. Made with succulent crab meat, fresh lemon and lime juices and colorful Roma tomatoes, it’s a perfect summer side dish.
Servings: 6
Equipment
Ingredients
- 3/4 lb crab meat (canned or cooked crabmeat, you can also use imitation crab)
- 1/4 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 1 cup diced tomatoes
- 1 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 jalapeno (diced, seeded if preferred for less heat)
- salt and pepper (to taste, I used 1/4 teaspoon of salt)
- 1/2 medium cucumber peeled and diced
- 1/2 medium avocado diced
Instructions
- Drain the crab meat if you use canned crab. Drain well then cut the crab into smaller chunks if preferred.
- In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice. Mix well.
- Add crab meat, and season with salt and pepper to taste. Mix until combined.
- Cover with a piece of plastic wrap. Transfer the mixture to the refrigerator and let it rest for 30-60 minutes.
- Add diced cucumber and avocado right before serving. Mix gently. Serve with tortilla chips or tostada shells. (You can drain the juices if preferred.)
Notes
- You can use canned crab meat, imitation crab, or cook the real blue jaiba crab for this recipe.
- It’s important to add cucumber and avocado right before serving, so that they stay nice and fresh.
Nutrition
Calories: 102kcal | Carbohydrates: 8g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 480mg | Potassium: 402mg | Fiber: 2g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg