Mexican Shrimp and Crab Ceviche
This bold, citrusy Mexican shrimp and crab ceviche is made with real seafood, fresh lime, chili, and crunchy vegetables. Perfect as a light meal or party starter. Skip the imitation and go with the freshest ingredients for the best flavor.
Servings: 2 People
Ingredients
- 1/2 pound shrimp peeled and deveined
- 1 cup cooked crab meat (not imitation)
- 1/4 cup fresh lime juice
- 3/4 cup minced red onion white onion also works
- 1/2 cup ketchup
- 1 jalapeño, seeded and minced (swap in serrano peppers for more heat)
- 2 tablespoons vinegar-based Mexican hot sauce
- 1 avocado diced
- 1 cup diced cucumber
- 1/4 cup chopped cilantro
- Salt, to taste
- Olive oil for finishing
- lime wedges for serving (optional)
Instructions
Mix the Base:
- In a non-reactive mixing bowl, combine the lime juice, ketchup, and hot sauce. Stir until smooth.
Cut the shrimp:
- Cut the shrimp into small pieces, about ½ inch chunks. This speeds up the marinating process.
Combine the Seafood:
- Add the shrimp and crab meat to the bowl. Stir to coat evenly.
Marinate:
- Cover and refrigerate for 30 minutes to 2 hours. The longer the tougher the shrimp will become.
Add the rest:
- Mix in the onion, cucumber, avocado, cilantro, and chili pepper. Season with salt and finish with a drizzle of olive oil.
Serve:
- Spoon it into individual bowls or a large glass and top with a lime wedge. Serve with corn chips, saltines, or plantain chips.
NOTES
Storage Tips
- Store leftovers in an airtight container in the fridge.
- It’s best if eaten by the next day, though the avocado may soften slightly.
- This dish doesn’t freeze well. Fresh ceviche is just that: fresh.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!