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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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My version of Ceviche. I am pretty much a wuss when it comes to hot spicy foods. So I made my own milder but still flavorful Ceviche. I also am allergic to crab, so this is made with Krab (imitation fish based crab or surimi). Cook time is really more for time the ceviche will need to chill. Ingredients:
1 lb imitation crabmeat (krab) |
2 -3 roma tomatoes, diced |
2 medium avocados, cubed |
1/2 cup fresh cilantro, chopped |
1 garlic clove, chopped fine |
5 green onions, sliced thinly |
2 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
1 teaspoon chili powder |
1 teaspoon oregano |
1/2 teaspoon salt |
Directions:
1. Cut krab into cubes or shred.
2. Combine all ingredients in a medium sized bowl and toss to evenly distribute the juice and herbs.
3. Leave in fridge for at least 2 hours.
4. Serve with tortilla chips.
5. Additional ideas for variations - Add one or more of the following:.
6. Cucumber with seeds removed and diced.
7. Cooked Small Shrimp.
8. Cubed or shredded Mozzarella - or any mild cheese (about 1 cup).
9. Cubed Cream Cheese (4 oz block).
10. Green Pepper diced.
11. Raw Salmon - small cubes.
12. Cumin - 1/2 teaspoons.
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