Ceviche is another of my go-to recipes for Lent Fridays. I have so many ceviche recipes in my repertoire, that I could easily serve a different Mexican ceviche for each Friday of Lent. Some of my favorites include: Soy Ceviche, Shrimp Ceviche, Cauliflower Ceviche, Cabbage Ceviche, traditional fish ceviche, a Mushroom Ceviche that non-mushroom lovers actually love (recipe coming soon), and this Ceviche de Surimi (imitation crab ceviche).
While most ceviches have a few key ingredients in common--like onion, tomato, cilantro, green chiles, and oodles of lime juice--I like to add a few extra ingredients to certain ceviches to make them extra special. For example, adding shredded carrot and diced cucumber help make this Crab Ceviche even more refreshing.
What's your favorite kind of ceviche?
Ceviche de Surimi
(Crab Ceviche)
Ingredients:
- 1 lb. imitation crab meat, chopped
- 2 roma tomatoes, finely chopped
- 2 medium carrots, peeled and shredded
- 1 medium cucumber, seeded and finely chopped
- 2 serrano chiles, finely chopped
- 1/2 medium red onion, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 cup fresh lime juice
- 3 ripe avocados
- Tostada shells
Directions:
Combine imitation crab meat, tomatoes, carrots, cucumber, serrano chiles, red onion, and cilantro in a large mixing bowl. Stir in lime juice; season with salt to taste. Cover and refrigerate for at least 2 hours before serving for the flavors to blend.
Mash the avocados with a fork in a medium bowl; season lightly with salt. Spread 2 tablespoons of mashed avocado atop of a tostada shell. Spoon about 3 heaping tablespoons of crab ceviche on top of the mashed avocado. Enjoy!
Tip: Feel free to substitute 1lb. of real crab meat for the surimi.
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