Crab Ceviche

Method

• Step-by-step Method for Crab Ceviche
• Prepare a clean mixing bowl and serving platter or glasses for later use
• Inspect crab meat for any shell fragments and gently crumble into bite-sized pieces
• Dice red onion into small, uniform cubes and set aside
• Dice red bell pepper into small, uniform cubes and set aside
• Remove seeds from jalapeno, then dice finely and set aside
• Chop fresh cilantro leaves finely and set aside
• If using, dice avocado and sprinkle very lightly with lime juice to prevent browning
• If using, peel and dice mango into small cubes and set aside
• In a small bowl, whisk together lime juice, olive oil, salt, black pepper, ground cumin, and cayenne pepper (if using) to create dressing
• In a large bowl, combine prepared crab meat, red onion, red bell pepper, jalapeno, and cilantro
• Pour the lime dressing over the mixture and toss gently to coat all ingredients evenly
• If using avocado and mango, fold them gently into the ceviche to avoid breaking up the pieces
• Cover the bowl and refrigerate for 20–30 minutes to allow flavors to meld
• Taste before serving and adjust seasoning with extra salt or lime juice if needed
• Spoon ceviche into chilled serving glasses or a platter for presentation
• Garnish with extra cilantro, lime wedges, or thin slices of jalapeno as desired
• Serve immediately with tortilla chips or crisp lettuce leaves on the side