Steps to Prepare Tuna Ceviche With Mango

Crab Ceviche

Begin by preparing the tuna.

Recipe Summary Crab Ceviche

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Ingredients | Tuna Ceviche With Mango

1 (8 ounce) package imitation crabmeat, flaked

2 large tomatoes, chopped

1 red onion, finely chopped

½ bunch cilantro, chopped

2 limes, juiced

3 serrano peppers, finely chopped

1 tablespoon olive oil

salt and pepper to taste

Directions

Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Info | Tuna Ceviche With Mango

prep: 40 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Crab Ceviche

Salad, Seafood Salad Recipes, Crab Salad Recipes,