• Cinco De Mayo Crab Ceviche

    Luscious bites of crab mingled with red onion, fresh tomatoes, cilantro and the right blend of pepper and fresh citrus juice over a a crunchy light tostada. These finger-food bites are a real crowd pleaser!

    Traditionally speaking, Ceviche is a raw seafood that is "cooked" in a citrus juice (most often lime) and one would never know that these delicious bites of seafood were not "cooked" prior to serving.

    You'll Need:
    1 (8 ounce) package well-drained crabmeat (imitation or real), dice into small pieces
    2 large tomatoes, finely diced
    1 red onion, finely diced
    1/2 bunch cilantro, finely chopped
    2 limes, juiced
    2-3 serrano peppers, finely chopped
    1 tablespoon olive oil
    salt and pepper to taste

    Homemade Tortilla Dough

    Place the crabmeat in a medium size glass bowl and drizzle with olive oil, stirring well until coated. Gently fold in the cilarntro, onion, tomatoes, cilantro and serrano peppers. Pour the lime juice over the top, season lightly with salt and pepper, mix well. Place the Cerviche in the refrigerator for at least one hour prior to serving for the flavors to marry.

    In the meantime, this delicious mixture is served over fried tostadas... so make a batch of homemade tortilla dough. Roll them out thinly and use a biscuit cutter to cut the out with. Deep fry the tostada bites, drain on paper towels. Serve the cerviche on the fresh hot tostadas!

    If you happen to have an avocado on hand a little slice of avocado on each one really brings out the flavor of the crab.

    Looking for more Traditional Mexican Recipes:



    Can Stock Photo Inc. / bruhum
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