Easy Crab Ceviche (Ceviche de Jaiba)
This Mexican crab ceviche recipe is ready in a flash and only uses the freshest ingredients! Fresh citrus juices, real crab meat, fresh veggies and cilantro combine for a light meal or appetizer.
If you’re a Mexican food lover, I think you will love this easy crab ceviche recipe! It’s a Mexican-style crab salad, made with fresh cooked crab meat, citrus juices, tomatoes, peppers, onion and seasoning. This delicious recipe showcases the light, sweet flavor of the fresh seafood.
Typically for ceviche, you use raw seafood like raw fish or raw shrimp. The citrus juices “cook” the seafood, making ceviche a no-cook dish!
This technique would work for raw crab as well, but crab meat is almost *always* purchased cooked! So, this easy crab ceviche recipe takes even less time than traditional ceviche thanks to the pre-cooked crab.
If you’re making Mexican ceviche for the first time, you may be a bit apprehensive about the process. Trust that it will be delicious!
I love making this authentic ceviche during the hot summer months. You don’t have to fire up the oven or grill! This dish is light, crisp and so refreshing on hot days.
Substitute lemon juice for some or all of the lime juice.
For the tomato, you can use Roma tomatoes, cherry tomatoes, or a normal slicing tomato.
Instead of real crab meat, you can use imitation crab meat to make imitation crab ceviche. I recommend chopping the imitation crab sticks into bite-sized pieces.
Substitute yellow onions or white onion for the red onion.
Substitute serrano peppers for the jalapeno peppers. Or, make it super spicy with a habanero pepper!
Omit the chili peppers for a more mild flavor.
Need a Mexican shrimp ceviche recipe? Check out my:
Add 1/2 cup of clamato juice for a more tomato-based sauce.
Add 1/2 pound of peeled, raw shrimp to the ceviche mixture. Place it in the refrigerator for 1-2 hours, stirring frequently. This will allow the acidic juices to “cook” the shrimp before eating.
Serve this jaiba crab ceviche as a light appetizer with corn chips or saltines. It is delicious with hot sauce dashed on the top!
If you need additional things to serve alongside this ceviche, consider Perfect Pico de Gallo Dip or check out my list of
Store leftover ceviche in an airtight container in the refrigerator for 1-2 days.
- 1 cup lump crab meat, drained
- 1 cup freshly squeezed fresh lime juice
- 1 cup tomato, diced
- 1 cup avocado, diced
- ½ cup fresh cilantro, chopped
- ½ cup red onion, finely diced
- 1 jalapeno, seeded, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- corn tortillas
- tortilla chips
- saltine crackers
- hot sauce
- plantain chips
- To a large mixing bowl, add all of the ingredients. Gently toss to combine.
- Cover with plastic wrap and place in the refrigerator for at least 30 minutes.
- Remove from the refrigerator and stir again.
- Serve cold on tortilla chips or saltine crackers. For extra heat, add a dash of hot sauce.
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