Try this delicious Crab Ceviche recipe today

As I sat on the beach in Rio de Janeiro, I couldn’t help but think about the fresh seafood that Brazil has to offer. One of my favorite dishes is a classic crab ceviche. The combination of zesty lime juice, fresh vegetables, and succulent chunks of crab meat is a perfect way to cool down on a hot summer day.

Now, as an American chef who loves to bring different flavors together, I have added my own twist to this authentic dish. By using yellow tomatoes, chives, and Tabasco sauce, I give this recipe a subtle and unique flavor that will leave you wanting more.

In this article, I will walk you through the steps of creating an irresistible crab ceviche. From the list of ingredients to tips for perfect results, rest assured that you’ll be creating an outstanding dish that will impress anyone who tries it. So dust off your chef’s hat and grab your knife, it’s time to make some magic happen in the kitchen with my twist on an authentic Brazilian classic.

Why You’ll Love This Recipe

Crab Ceviche
Crab Ceviche

Let me introduce you to my mouth-watering Crab Ceviche recipe that will not only tantalize your taste buds but also make you fall in love with the flavors of Brazil and America combined in one dish.

You’ll love this recipe because it’s quick, easy, and oh-so-delicious. The blend of fresh lime juice, lump crabmeat, cilantro, chives, and serrano peppers makes for a tangy, savory, and spicy medley of flavors that will light up your senses. Plus, it’s a refreshing dish that can be enjoyed on any occasion – as an appetizer, a light lunch or dinner entrée or even as a crowd-pleasing party platter.

What sets this recipe apart from others is the quality of the ingredients used. Fresh yellow tomatoes, red onions, and cucumbers are all important components that contribute to the perfect balance of flavors in this dish. Whether you use real or imitation crab meat, both are welcome to take part in creating the best crab ceviche you’ve ever tasted.

Not only is this recipe a taste sensation, but it’s also healthy and nutritious. The fresh vegetables provide a perfect balance to the seafood protein. Plus, it’s a low-fat option that won’t bog you down after enjoying it.

Don’t be intimidated by the preparation process either – it’s surprisingly easy to make! You can whip up this dish in just 25 minutes on medium heat. Therefore, you don’t even have to spend hours slaving away in the kitchen before getting to enjoy this delicious meal.

Overall, if you’re looking for an authentic Brazilian-American experience through food then this Crab Ceviche recipe is for you. You’ll love how quick and easy it is to make while still maintaining the exquisite flavours that come together so beautifully in every bite.

Ingredient List

 Freshly caught crab meat, diced and ready to be transformed into a mouth-watering ceviche.
Freshly caught crab meat, diced and ready to be transformed into a mouth-watering ceviche.

Here are the ingredients needed to make crab ceviche, a quick and easy seafood dish that is perfect for any occasion – from a casual lunch to a sophisticated dinner party.

The Ingredients:

  • 1 lb lump crabmeat or shrimp and crab meat
  • 2 cups of finely chopped tomatoes (a mix of yellow and red tomatoes would add an attractive pop of color)
  • 1/2 cup of finely chopped red onion
  • 1/2 cup of coarsely chopped cucumber
  • 1-2 serrano peppers (seeded for a milder flavor), finely chopped
  • 1/4 cup of freshly squeezed lime juice (about 2 limes)
  • 1/4 cup of fresh cilantro, finely chopped
  • 2 tbsp of chives, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp of Tabasco sauce
  • Salt, to taste
  • 1/4 cup heavy cream, optional (to smooth out the flavors)

These ingredients can be easily found in most grocery stores. If needed, substitute fresh lump crabmeat with imitation crab for budget-friendly option without sacrificing flavor.

The Recipe How-To

 Zesty lime and juicy tomato slices make this dish colorful and appetizing.
Zesty lime and juicy tomato slices make this dish colorful and appetizing.

Preparing the Crab Meat

Before we get started with the recipe, it’s crucial to choose the best crab meat that you can find. I highly recommend using fresh, lump crab meat, if possible. Dungeness crab meat is an excellent option for this recipe, but you can use other types of crab meat as well.

  1. Gently pick through the crab meat to ensure that there are no shells or cartilage.
  2. Using a sharp knife, carefully chop the crab meat into bite-sized pieces.

Making the Ceviche
Step 1: Prepare the Vegetables

To begin, we’ll need to prepare our vegetables.

  1. Finely chop 1/2 cup of red onion and place it in a large bowl.
  2. Cut 2 yellow tomatoes into small pieces and add them to the bowl.
  3. Finely chop 1/4 cup of cilantro, 2 tablespoons chives, and 1/4 cup scallion.
  4. Coarsely chop one serrano pepper (remove seeds if you prefer less heat), one jalapeno pepper, and one cucumber.
  5. Add all these ingredients to the large bowl.

Step 2: Mix Sauce Ingredients

Next, we’ll make a quick and easy sauce to bring all of the flavors together.

  1. In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons heavy cream, 4 tablespoons fresh lime juice, and a few dashes of Tabasco sauce.
  2. Pour the sauce over the vegetable mixture and stir gently.

Step 3: Add Crab Meat

Finally, we’ll add our prepared crab meat to the mixture.

  1. Gently fold in your chopped crab meat until it’s evenly distributed throughout the bowl.
  2. Let the bowl sit for a few minutes for flavors to come together.

Step 4: Serve and Enjoy

Once your Crab Ceviche is ready, you can serve it in a variety of ways. My favorites include:

  • Ceviche Tostada: Spoon the ceviche onto a tostada shell and add any additional toppings of your choice, like avocado or sliced jalapeno.
  • Ceviche Salad: Add the crab ceviche on top of a bed of greens for a light and refreshing salad.
  • Jaiva: A Mexican classic – Simply serve by the spoonful with saltine crackers or wheat toasts.

This recipe yields around 2 cups of Crab Ceviche, so it’s perfect for sharing at a party or enjoying as a light lunch.

Substitutions and Variations

 The secret to a perfect ceviche? Ultra-thin slices of red onions, marinated in lime juice for a refreshing crunch.
The secret to a perfect ceviche? Ultra-thin slices of red onions, marinated in lime juice for a refreshing crunch.

In the world of cooking, there is always room for experimentation and creativity. This recipe is no different! While the classic ingredients make for a delicious crab ceviche, you can always try something new to switch things up. Here are some substitution and variation ideas that you can try:

– Shrimp/Crab Meat: If you are not a fan of crab meat, you can substitute it with shrimp or any other white fish of your liking.

– Imitation Crab: For an easy and quick imitation crab ceviche, replace the lump crabmeat with imitation crab.

– Tomatoes: Yellow tomatoes can be substituted with red or green tomatoes if they are not available.

– Onions: Red onion can be substituted with white onion or shallots.

– Peppers: If you prefer less heat, use jalapeño instead of serrano peppers.

– Herbs: Add in more cilantro or chives to give it an extra boost of flavor.

– Lime Juice: You can adjust the amount of lime juice depending on your preference. For a tangier taste, use more lime juice.

– Dressing: If you are not a big fan of heavy cream, you can substitute it with Greek yogurt or sour cream. You can also try different sauces like fish sauce or soy sauce instead of Dijon mustard.

With these substitutions and variations, you can create your own unique twist to this classic recipe. Allow your imagination and taste buds to run wild while experimenting with different flavors and ingredients to create your perfect crab ceviche dish.

Serving and Pairing

 By letting the crab soak up the citric juices, we achieve a perfect balance of tangy and savory notes.
By letting the crab soak up the citric juices, we achieve a perfect balance of tangy and savory notes.

As a chef, I am always on the lookout for the perfect food pairing, and let me tell you that this crab ceviche recipe is no exception to this rule. This dish is full of bold, fresh flavors, and it pairs perfectly with a chilled glass of white wine or a light beer.

Serving this crab ceviche in a beautiful crystal bowl, over ice or with tortilla chips can add a touch of elegance to any party or gathering. However, my personal recommendation is to serve it on a crispy tostada shell – a traditional way to serve ceviche in Mexico – for an authentic twist. Top it off with some avocado slices, chopped cilantro or a sprinkle of finely diced red onions to add more depth and texture.

If you are using real crab meat instead of imitation crab, consider pairing it with a light Pinot Grigio or Sauvignon Blanc to balance its delicate sweetness. Alternatively, if you choose to use imitation crab, which is also an excellent option for this dish, pair it with a refreshing pilsner beer to cut through its creamy texture. Either way, enjoy the burst of citrus and heat in every bite. Trust me; your taste buds will thank you!

Make-Ahead, Storing and Reheating

 A sprinkle of fresh cilantro provides the perfect touch of herbiness, while adding an extra pop of color to the ceviche.
A sprinkle of fresh cilantro provides the perfect touch of herbiness, while adding an extra pop of color to the ceviche.

Once you have prepared your crab ceviche, it’s important to know how to properly store it for later enjoyment. If you are planning to make this dish ahead of time, rest assured that it can be refrigerated for up to one day. However, the flavors will become more intense over time as the seafood continues to marinate in the lime juice and seasonings.

When storing the ceviche in the fridge, transfer it into an airtight container or cover the bowl tightly with plastic wrap. This will prevent air from entering and making your ceviche dry out.

If possible, avoid freezing your crab ceviche as the seafood will become mushy and lose its texture once thawed. It’s best to consume this dish fresh and not reheat or cook it further, as this will ruin the delicate texture of the crabmeat.

One tip for keeping your crab ceviche fresh is to keep some of the marinade and add it back into the dish before serving. This will help reinvigorate any lost flavors and keep everything moist and delicious.

Overall, taking care when storing and reheating your crab ceviche will help maintain its authentic taste and texture, making sure it stays fresh for your next gathering or event.

Tips for Perfect Results

 Enjoying a bite
Enjoying a bite

To make the perfect Crab Ceviche Recipe, it’s important to keep in mind some tips that will make your dish stand out. Here are some expert strategies to ensure your ceviche turns out perfectly:

1. Use the freshest ingredients possible.

When making crab ceviche, it’s crucial to use only fresh ingredients. This includes the lump crabmeat, lime juice, tomatoes, onions, and any other vegetables or herbs you may use. By doing this, the flavors will be more vibrant and the texture will be much better.

2. Chill before serving.

After allowing the ceviche to marinate for about 25 minutes or so, make sure you chill the mixture in the refrigerator for at least half an hour before serving. This will allow time for all of the flavors to meld together while keeping everything crisp and cold.

3. Don’t overmix.

When preparing your crab ceviche mixture, avoid overmixing or stirring too much as that can break down the tender crab meat and turn it into mushy texture which is less desirable. Gently folding the ingredients together is enough to ensure they are well-combined.

4. Adjust seasoning to taste.

It’s always essential to taste test your food when preparing it, especially with something as flavorful as ceviche. Remember that everyone’s taste buds differ on what they prefer, so adjust things like lime juice, salt, pepper or sauce amount according to your personal preferences for optimal results and enjoyment.

5. Serve with traditional accompaniments.

Ceviche is traditionally served with a variety of side dishes that complement its bold flavors such as avocado slices, tortilla chips, jalapeños or toasted corn kernels etc. Do not be afraid try different combinations until you find one that satisfies your cravings and elevates your meal experience.

By following these tips for perfect results , you’ll be able to create a mouthwatering Crab Ceviche Recipe that’s sure to impress your guests and taste buds!


As with any recipe, it’s completely normal to have a few questions or concerns when making any variations or substitutions. To ensure your crab ceviche recipe is as delicious as possible, I have compiled a list of frequently asked questions and my answers to help guide you through any potential hiccups during the cooking process.

What are the ingredients for seafood ceviche?

For this recipe, we’ll need some deliciously fresh seafood options like red snapper, tilapia, Corvina, sea bass, mahi-mahi, halibut, dorado, or shrimp. We’ll also need some lime juice, red onion, tomato, cucumber, cilantro, jalapeno, salt, and pepper to brighten up these flavors. So let’s get started on this mouth-watering dish!

How long does imitation crab ceviche last?

If you’ve made imitation crab ceviche for an upcoming event, you’ll want to make sure that you store any leftovers properly. To keep it fresh and safe to eat, transfer the ceviche to an airtight container and store it in the fridge. As a general rule, it’s best to consume the ceviche within 3 to 5 days. It’s worth noting that ceviche is technically considered a processed food since the seafood marinates in acidic citrus juice, so proper storage is especially important.

How long should ceviche sit?

To achieve the desired level of “cook” in your ceviche, let it marinate for 15-25 minutes for a medium doneness, and 25 minutes for medium-well. One helpful tip is to take a sample of the fish after five minutes of marinading and continue to do so in five-minute intervals until you reach the perfect level of doneness. This way, you can customize the dish to your liking.

What is the best fish for raw ceviche?

When it comes to making ceviche, it’s essential to select a type of fish that is lean, firm, and has a white flesh. This fish will serve as the foundation for the dish, and some great examples include rockfish, grouper, bass, and sole. If you’re unsure about which fish to choose, don’t hesitate to ask your seafood vendor for their recommendations. But why should you go for a firm, white fish?

Bottom Line

In conclusion, this crab ceviche recipe is the embodiment of quick and easy gourmet cooking. With just a few quality ingredients and some simple steps, you can make an authentic, flavorful dish that will impress your guests and spice up your culinary repertoire.

This ceviche recipe is versatile and can be easily adapted to suit your taste buds. You can substitute the crab meat for shrimp, white fish or even imitation crab. The addition of serrano peppers and jalapenos can add heat to the dish, while cilantro and chives give it a fresh herbaceous aroma.

When serving this crab ceviche, you can pair it with avocado slices or offer it as a topping for tostadas. You can also store it in the refrigerator for up to 24 hours without losing its quality.

Whether you are an experienced chef or a beginner cook, this crab ceviche recipe is a fun and exciting option for any occasion. It is quick to make, delicious to taste, and it will elevate your cooking game to the level of gourmet cuisine.

So why wait? Gather your ingredients, put on your apron, follow these easy steps and find out why this crab ceviche has become one of the best ceviche recipes out there. Trust me; you won’t regret it!

Crab Ceviche

Crab Ceviche Recipe

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Prep Time 15 mins
Cook Time 0 mins
Course Appetizer
Cuisine Fusion
Calories 172.6 kcal


  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons heavy cream
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon prepared horseradish
  • Tabasco sauce, to taste
  • 1 lb lump crabmeat, picked through
  • 1/2 bunch scallion, thinly sliced on the bias
  • 1/2 bunch cilantro, leaves chopped
  • 1/2 bunch chives, thinly sliced
  • 1/2 yellow tomatoes or 1/2 tomatoes, diced
  • coarse salt


  • In a big bowl, whisk together the juices, cream, mustard, horseradish, and Tabasco.
  • Add in crabmeat, scallions, cilantro, chives, and tomato; mix gently to blend.
  • Season to taste with salt; refrigerate at least 1 hour before serving.

Add Your Own Notes


Serving: 202gCalories: 172.6kcalCarbohydrates: 6.1gProtein: 26.5gFat: 4.5gSaturated Fat: 1.9gCholesterol: 96.3mgSodium: 507.7mgFiber: 1.1gSugar: 1.6g
Keyword < 15 Mins, Crab, Easy
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.