Fresh Crab Ceviche Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
2 servings
Ingredients
  • Dungeness crab legs (enough to yield approximately 8 ounces of meat)
  • 1 tablespoon of olive oil
  • 2 large tomatoes, chopped
  • 1 jalapeño pepper, finely chopped
  • 1 red spicy pepper, finely chopped
  • 1 shallot, finely chopped
  • ½ bunch of cilantro, chopped (reserve a few whole leaves for garnish)
  • Juice of 2 limes
  • Lime wedges, for serving
Directions
  1. Shell the Dungeness crab legs and remove the meat. Use a crab cracker or kitchen shears to crack the shells and remove the meat.
  2. Place the crab meat in a bowl and coat it with olive oil.
  3. Add the chopped tomatoes, jalapeño peppers, red pepper, shallot, and cilantro to the bowl.
  4. Squeeze the lime juice over the mixture and mix well. Season with salt and pepper according to your taste.
  5. Cover the bowl and refrigerate for about 1 hour. Top with lime wedge and whole cilantro leaves. Serve in a bowl or martini glasses. Leftover ceviche can be stored in an airtight container in the fridge for up to 2 days.