This Mock Crab Ceviche is easy and budget friendly with all fresh ingredients and imitation crab. You may want to have it all summer long.
You can have this on your table in less than 30 minutes and don’t be surprised if you want to eat it for your entire meal.
- What is Ceviche?
- Is Ceviche Eaten with Chips?
- How to Make Your Own Tostadas or Tortilla Chips
- Secret Serving Tip
What is Ceviche?
Traditionally, Mexican Ceviche is made with raw shrimp or other seafood and fish, which is “cured” in lime juice. My version starts will fully cooked imitation crab which is less expensive and easier to use.
Ceviche isn’t actually cooked, but it isn’t raw either. Think of it like you would something like prosciutto.
Is Ceviche Eaten with Chips?
Serve your mock crab ceviche with tortilla chips as an appetizer. It can be used in place of Pico de Gallo, another fresh appetizer.
If you would like to eat this as more of a light meal, serve on tostadas or even as a taco with corn or flour tortillas.
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It will take a little bit to get all these ingredients prepped and chopped, but it’s worth it!
Imitation Crab. I like to use the flake style crab for this recipe. Instead of chopping, rip it into bite-sized pieces to retain the look of real crab.
Cucumber. Remove the seeds. I like to cut it lengthwise and cut down the center to remove them. You can peel the cucumber or not, whatever you prefer.
Limes. Zest the limes first, before you juice them. If it’s difficult to juice them, try putting them in a microwave for 15 seconds.
Jalapeno. I like to remove the seeds and membranes from the center. This removes most of the spicy heat. If you prefer a spicier version, try Serrano peppers instead.
Pre-Made Salsa. This is an optional ingredient. You can add more to make the ceviche more liquid-y. Because traditional ceviche uses lime juice to cure the seafood, there is enough to cover the top. There’s more liquid.
Because you’re not curing the imitation crab with this recipe, the lime juice is more for flavor. The salsa will help with that liquid. It’s a great opportunity to easily spice things up by using a spicier salsa.
Red Onion. Consider deflaming the onion before adding to the dish. It helps tone down the sharpness.
How to Make Your Own Tostadas
If you want to serve this as a meal, I suggest freshly-made tostadas. You can buy tostadas already made, but they’re so often broken.
Start by spraying both sides of yellow corn tortillas with olive oil. Place in a 400° oven for about 15-20 minutes, turning halfway. The length of time depends on the type and thickness of your tortillas. Watch them carefully since they can burn easily.
Often I’ve seen people put a thin layer of mayonnaise to the tostada before adding a couple of spoons of ceviche.
You can make tortilla chips in the same way. Cut the tortillas into four triangles then bake them the same way.
Secret Serving Tip
Don’t be alarmed! I’m going to share a secret to help make this dish go further. It’s not even close to traditional, but that’s okay. It’s just as good.
After you’ve prepared everything, you can add some cooked pasta (rotini or elbows) and mix the entire bowl of ceviche and pasta with mayonnaise to make a cold pasta salad. Yes, I went there. You’ll love it!
Mock Crab Ceviche RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- ½ pound Imitation Crab, flake style
- 2 Roma Tomatoes, or 4 small tomatoes or 1 large tomato
- ½ English Cucumber, or whole regular cucumber
- 2 small Avocados, or 1 large avocado
- ½ large Red Onion, chopped
- 1 Jalapeno, minced
- 2 Limes, juice and zest
- up to ½ cup Cilantro, chopped, optional
- ¼ cup Salsa, pre-made, optional
- Salt and Pepper, to taste
- Rip apart the imitation crab into small pieces. (This retains the look of real crab meat.) Place in a large plastic or glass mixing bowl. Do not use a reactive bowl, like metal.
- Cut the tomatoes in half and remove the seeds. Chop tomatoes and add to bowl.
- Cut the cucumber lengthwise into quarters then remove the seeds. Chop and add to bowl.
- Remove peel and pit from avocados and chop. Add to bowl.
- Remove seeds and membranes from the jalapeno and mince. Add to bowl.
- Zest the limes then juice them. Add zest and juice to bowl.
- If desired, lightly chop cilantro leaves until you have ¼ or up to ½ cup. Add to bowl.
- If desired, add pre-made salsa. You can add more, if you like, for more liquid.
- Add salt and pepper to taste.
- Mix all ingredients gently.
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