Another Ceviche

I had made another batch of ceviche to take with us to Mike and Lauren’s for Easter dinner, but …. That didn’t happen. I forgot it in the fridge. We didn’t miss it though, since we had plenty of food without it. 🙂

This time I made a crab (really it was krab) and shrimp ceviche. It was just as tasty as my last batch of ceviche, Shrimp Ceviche and just as cool and refreshing too. There are so many different options and varieties of ceviche. Use your imagination and let it run wild. 🙂

Crab and Shrimp Ceviche

You can use either the real crab or the artificial krab for this cool and refreshing dish. I had the artificial krab so I used that this time. Krab is still fish, it is just not crab. It is usually made with pollock or another white fish. You can find it in most stores. It is a delicious, and much cheaper alternative to real crab. Don’t get me wrong, I love real crab too, but I usually only buy it for special occasions.

1/2 lb crab meat or krab meat, cut into small pieces

1/2 lb shrimp, peeled and deveined, cut into small pieces

1/2 cucumber, diced fine

1/4 red onion, diced fine

1/4-1/3 cup pickled red onions, optional

1-2 jalapenos, diced fine

1/3 cup fresh cilantro, chopped fine

salt & pepper to taste

3/4 cup lime juice

I had some pickled red onion Pickled Onions that I threw into the mix as well. It really brought the ceviche to life and added some extra pizzazz.

Combine everything together and mix well. Let it all “cook” together in the refrigerator for at least 1-2 hours before serving.

Top with some thinly sliced cucumber slices and a sprig or two of fresh cilantro to make it pop before serving. !Desfruitas! Enjoy!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.