The Best Ceviche Recipe (Shrimp & Crab)
Fresh shrimp, real snow crab, and lime juice. This is the best ceviche recipe you didn’t know you needed. Flavor so bold, your taste buds will love you.
Equipment
- Sharp knife and cutting board
- Medium mixing bowl
- Citrus juicer (for fresh lime juice)
- Plastic wrap (for marinating)
- Large spoon (for mixing)
Ingredients
For the Ceviche:
- 1/2, red onion thinly sliced
- 1 teaspoon kosher salt (to taste)
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice (from 4-6 ripe limes, freshly squeezed)
- 1-2 cloves garlic, very finely minced
- 1, serrano or jalapeño chili pepper seeded and very finely chopped (adjust heat to taste)
- 1/2 pound fresh shrimp, peeled, deveined, and diced into small bite-sized pieces
- 1/2 pound fresh cooked crab meat, lump or claw meat works best
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 –1/2 cup fresh cilantro, chopped
- 1 tablespoon olive oil (optional for extra richness)
Optional Garnishes:
- 1, semi-firm avocado diced
- Tortilla chips or lettuce cups for serving
Instructions
- Prep Your Base: Thinly slice the red onion and toss it with kosher salt, black pepper, and fresh lime juice in a medium mixing bowl. Give the onions a second to soak up that citrusy goodness—it’s the glow-up they deserve.
- Add the Seafood: Drop in the shrimp, crab meat, and diced fish. Gently fold it all together so that the lime juice coats every bite-sized piece. This is where the magic starts! Cover the bowl with plastic wrap and refrigerate. You’ll want to give it at least 30 minutes (but up to 1 hour is ideal!) so the lime juice can “cook” the seafood until it’s firm and opaque.
- Bring the Heat and Flavor: Once the seafood is marinated, toss in the garlic, finely chopped chili, tomatoes, cucumber, and cilantro. Gently stir it all together, letting the flavors mingle like the ultimate dinner party. Feeling fancy? Drizzle in a tablespoon of olive oil for a silky finish.
- Taste Test Time: Pause for a quick bite. Does it need more salt? A bit more chili? Adjust the seasoning to your liking.
- Avocado Moment (Optional): Right before serving, fold in the avocado gently. Sweetie, we’re not here for guacamole ceviche—treat those avocado pieces with care.
- Serve It Up: Scoop the ceviche into bowls or serve it in lettuce cups for a pretty presentation. Bonus points if you crunch into some tortilla chips on the side.
Notes
- Seafood Options: Use the freshest seafood you can find—this recipe is all about letting those natural flavors shine! Sub lobster or scallops if you’re feeling extra bougie.
- Keto-Friendly Tip: Opt for lettuce cups instead of tortilla chips for a low-carb serving style.
- Storage: If there are leftovers (unlikely, but just in case), refrigerate in an airtight container. Best enjoyed the day it’s made, though
- Hosting Hack: Prep everything ahead, but don’t toss in the avocado until it’s game time—nobody wants sad, brown avocado vibes.