Imitation Crab Ceviche Recipe

I absolutely love this imitation crab ceviche recipe because it’s a zesty, vibrant dish that hits all the right notes—it’s like a mini-vacation for my taste buds without leaving my kitchen. The fresh lime and lemon juices mixed with cilantro and jalapeño create this refreshing symphony of flavors that leave me feeling like I’m dining in a seaside paradise!

I love making fresh, bright dishes, and my Imitation Crab Ceviche is a standout, refreshing favorite. I employ a pound of imitation crab meat, shredded or chopped, combined with the zest of 1/2 cup lime juice and 1/4 cup lemon juice.

Diced tomatoes, finely chopped red onion, and jalapeño provide just the right heat and texture. Cilantro and cucumber supply the essential freshness that defines a ceviche.

That—plus tortilla chips for a delightful crunch—is how I serve this ceviche.

Ingredients

• Imitation crab meat: Low in fat, provides protein; mimics seafood flavor.
• Fresh lime juice: Adds tangy brightness; high in vitamin C.
• Fresh lemon juice: Boosts citrus zing; aids digestion and immunity.
• Tomatoes: Rich in antioxidants; contribute sweetness and umami.
• Red onion: Adds sharpness; contains dietary fiber and vitamin C.
• Jalapeño pepper: Offers heat; full of capsaicin for metabolism boost.
• Cucumber: Refreshingly crisp; low in calories, hydrating and soothing.

Ingredient Quantities

• 1 pound imitation crab meat, shredded or chopped
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 2 medium tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and finely diced
• 1/2 cup chopped fresh cilantro
• 1 small cucumber, peeled, seeded, and diced
• Salt to taste
• Freshly ground black pepper to taste
• Tortilla chips for serving (optional)

Instructions

1. In a substantial mixing bowl, blend the shredded imitation crab meat, fresh lime juice, and fresh lemon juice. Stir well to ensure the crab meat is coated uniformly with the citrus juices.

2. Allow the mixture to sit for about 10-15 minutes so the flavors can meld and the crab meat can absorb the juices.

3. Include the chopped red onion, diced jalapeño, and chopped cilantro with the tomatoes in the mixture. Stir gently to combine.

4. Fold in the diced cucumber carefully and do not overmix, you want to keep the cucumber firm and not have it turn into soft mush.

5. To taste, add salt and freshly ground black pepper to the ceviche. Ensure the seasoning is even by mixing it all in well.

6. Place a cover over the bowl of ceviche—this can be plastic wrap, a lid, or something else—and put the ceviche into the refrigerator for at least 30 minutes. This time is crucial. It allows the flavors to develop and meld together in your ceviche.

7. Taste and adjust the seasoning as needed before serving. Add more salt, pepper, or lime juice if the dish requires it.

8. Ceviche can be served either in a bowl or on a platter, but in either case the dish is best served cold. You may chill the serving dish beforehand, if you like. If you want to go the extra mile in the garnishing department (and there is no real limit in the amount of cilantro you can use), you may add extra ‘garnish’ cilantro to the dish.

9. If you like, partner the ceviche with tortilla chips for a delightful crunch and an extra layer of flavor.

10. Savor the flavorful and invigorating Imitation Crab Ceviche as a delightful light meal or elegant first course!

Equipment Needed

1. Mixing bowl
2. Citrus juicer (optional)
3. Cutting board
4. Chef’s knife
5. Spoon for mixing
6. Measuring cups
7. Plastic wrap or bowl cover
8. Refrigerator
9. Serving bowl or platter
10. Optional: Serving dish (for chilling)

FAQ

• Q: Can I use real crab meat instead of imitation crab?Yes, you can sub real crab for imitation crab in the same amounts for a more authentic flavor.
• Q: How long should I let the ceviche marinate?A: Let the ceviche sit in the refrigerator for a minimum of 30 minutes to allow the flavors to meld together.
• Q: Is there a way to make this ceviche spicier?A: Indeed, you have the option to include additional jalapeño peppers or to use some of the seeds, if you desire, to crank up the heat a bit.
• Q: Can this ceviche be made in advance?A: The most enjoyable way to eat this dish is fresh. If you want to prepare it a bit ahead, though, you can make it up to three hours before serving. Simply cover it and stash it in the fridge until you’re ready to dig in.
• Q: What can I serve with this ceviche?A: The ceviche can be served in several delicious ways, but my favorite is to enjoy it the way it’s done on the beaches of Central America. This calls for several elements that emphasize and complement the fresh, bright flavors of the fish and the marinade, including the following:

  – Tortilla chips, for the crunch factor;
  – Tostadas, for something a bit heartier;
  – Sliced avocado, drizzled with lime;
  – A few dashes of hot sauce, if desired.

• Q: How long will leftovers last?A: In the refrigerator, store leftover food in a container that seals tightly. The food will still be fresh for 1 day, though after that, its freshness will fade.

Substitutions and Variations

You can use cooked shrimp or real crab meat instead of imitation crab meat.
If you don’t have lime juice, you can use an equivalent amount of lemon juice.
If you lack a red onion, use a white or yellow onion instead.
You can use a serrano pepper for more heat or a bell pepper for less spice instead of jalapeño pepper.
In the absence of fresh cilantro, use parsley or simply omit it altogether.

Pro Tips

1. Freshness is Key: Use the freshest limes and lemons to get the best flavor and acidity. Fresh-squeezed citrus juice is always preferred over bottled for the bright, clean taste it imparts to your dish.