Summertime Crab Ceviche is a signal that fresh al fresco outdoor dine times are here! For me, this means making time to enjoy a quick and easy jaiba, ceviche, crab salad – or whatever you know it as. Here’s my take on this easy summer favorite that only requires imitation crab as the meat and a few fresh veggies.
For a vegetarian option try my chickpea salad. Want more seafood in the mix and tomato cocktail juice version? Try my Traditional crab and shrimp coctel recipe.
This ceviche is light on the lime, and a dry style. It’s perfect for all the tostaditas, crackers and your favorite salsa. I refer to it as ceviche seco-estilo.
Why You Should Try This Recipe
I’m gonna be full disclosure and say that I love cilantro in my ceviche. With that said, there are still times when I’m all out of those little glorious herb sprigs or they’ve wilted on me. When hungry, the food must go on thooo.
So, in an effort to still use up my cilantro and avoid food waste, I’ll make a salsa from it (or what’s left of it). And, I still make my ceviche without sacrificing any flavor.
With or without cilantro in a salsa, everybody eats happy!
A Note From Erika About The Ceviche Recipe:
When I state the word seco, please don’t think of it as “dry things / dehydrated” that’s not what I mean. It’s a term used to describe it’s prepared texture. It’s not going to be doused in the wet juices / or natural broths it’s normally known to have. It will still be plenty flavorful from combined ingredients and optional toppings. There are many ceviche varieties.
Ingredients For Easy Ceviche
Grocery Quick List: imitation crab, cucumber, onion, tomato, lime, and salt.
- 1.25 – 1.5 pounds Imitation crab meat, shred it
- 2 cups cucumber, cored and small diced
- 1/2 cup onion, small diced
- 1/2 cup tomato, small diced
- 2 limes, juiced (lemon sub is ok)
Optional: Little bit of everything 🙂
Cilantro, serrano, salsa, bottled hot sauce, avocado, ketchup, and extra wedged lime!
Ingredient Notes / Variations
Imitation crab meat – delicious even eaten alone. You’ll find this in the seafood of your local supermarket or prepackaged in refrigerated aisle (usually in a 2.5 lb at my grocer, which is nice to split).
- I like having at least a pound of crab in the freezer available in the warmer months. It’s nice when in the mood for crab whether tangy ceviche or a mayo version of crab salad.
- Drain (not squeeze) excess liquid if necessary after defrosting.
As For The Vegetables
Cucumber is the fresh essential vegetable in ceviche of all kinds! It’s annual so hopefully no problem finding it in the produce section. Select the firmest. Peel all skin of regular cucumber or semi-skin to keep your ceviche tender and easy to bite into.
- The preference of skin on or off is up to you.
- I prefer to peel all the skin unless I’m using persian cucumbers (skin not as tough).
- I’ve used all the types of cucumbers in ceviche.
- Diced small wins every time.
- I core it, to prevent sogginess, and use the centers for making agua de pepino y limon.
Honestly, fresh Tomato is a rare ingredient I use in making imitation crab ceviches. In this recipe I use it as my substitution to cilantro. It keeps things fresh and beef’d up, especially when eating the crab ensalad all in the same day.
- Fact: In my other ceviche recipes I prefer to use tomato for the salsa to accompany the ceviche instead of in the recipe. Why?
- Because it’ll eventually soggy up ceviche, naturally.
- I already use tomato juice within some recipes.
- Also easier to manage and use up ripe tomato for making fresh salsa.
- May not be in the mood for the extra acid or diet that day.
Onion – for this I use red, it’s a mild choice for an onion. If you prefer sharper onion flavor, go with white.
- Tip: use remaining red onion to make easy pickled onion.
Limes, always have lime and extra on the side. You’ll love yourself more for this. Lemon is ONLY a backup. I always go for stocking lime for ceviches.
Optional: When making a ceviche like this, dry style, I like having all the salsas, lime wedges, bottled sauce, and handy ketchup for dressing up your salad.
Options Are Awesome, Eat How You Like!
Step-By-Step Instructions
- Shred all imitation crab and place in large bowl.
- If defrosting the ceviche and notice excess liquid, simply strain ceviche. You don’t need to pat it dry or anything, just let the excess drain off.
- Dice all remaining ingredients.
- Add all ingredients to bowl of shredded crab, juiced lime and mix evenly.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Enjoy immediately or cover and refrigerate.
Ways To Spice It Up
Salsas served on the side are recommended mild & spicy.
Here’s a few of my favorites for dressing ceviche (and use up that cilantro):
Erika’s Favorite:
- Tostada de Ceviche with Salsa de Cacahuate and Fake Guacamole. Hijole, so satisfying! See tostada photo down below.
If you’re all out of salsa, fresh sliced serrano rounds will give you the heat you may want. Pickled jalapeno will get the job done but that’s only a backup.
Foods To Eat With [Imitation Crab Ceviche]
Wondering what to serve with [Ceviche Seco], here are a few of our faves.
- Tostadas and tortilla chips
- Aguachiles
- Tacos de Papa
- Shrimp soup
- Chopped salad
- Fish tacos
Ways To Flip [Crab]
Looking for more good food to make with leftover crab? Here are some of my universal easy-eats.
- In Soups
- mariscos soup
- egg noodle soup
- wonton soup
- Mayo based crab salad recipe, with celery.
- Crab rangoon (crab and cream cheese filled wonton)
- Shrimp and crab cocktail platter with ketchup + horseradish.
- Crab, pickled cucumber, and rice breakfast.
- Cali Hand Rolls
Pro Tips / Receta Notes
Recipe yield: about 5 cups ceviche.
Storage: Place in food safe storage and cover with lid and keep in refrigeration. Eat same day for freshest taste. Will soften by day 3-4 but can easily last up to 5-6 days.
Refresh with more crisp fresh veggies if you like and mix in.
Always use a clean spoon when serving ceviche.
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Imitation Crab Ceviche (No Cilantro)
DESCRIPTION
Equipment
- Cooks Knife
- Large pot
- Mixing bowl
- Serving spoon
- Citrus juicer
Ingredients
- 1.25 pounds Imitation crab meat shredded
- 2 cups cucumber cored and small diced
- 1/2 cup onion small diced
- 1/2 cup tomato small diced
- 2 whole limes juiced, lemon sub is ok
Instructions
To prepare the Ceviche
- Shred all imitation crab and place in large bowl.
- If defrosting the ceviche and notice excess liquid, simply strain ceviche. You don’t need to pat it dry or anything, just let the excess drain off.
- Dice all remaining ingredients.
- Add all ingredients to bowl of shredded crab, juiced lime and mix evenly.
Notes
- Recipe yield: about 5 cups ceviche.
- Storage: Place in food safe storage and cover with lid and keep in refrigeration. Eat same day for freshest taste. Will soften by day 3-4 but can easily last up to 5-6 days.
- Refresh with more crisp fresh veggies if you like and mix in.
- Always use a clean spoon when serving ceviche.
Please check out the full post on LatinasQueComen.com for all the recommendations, ideas, and tips about Imitation Crab Ceviche without cilantro Recipe.
Nutrition
Equipment
- Cooks Knife
- Large pot or mixing bowl
- Large Serving Spoon
- Citrus Juice
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