Krab and Avocado Ceviche
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 453.59 g imitation crabmeat (Krab)
- 2-3 roma tomatoes, diced
- 2 medium avocados, cubed
- 118.29 ml fresh cilantro, chopped
- 1 garlic clove, chopped fine
- 5 green onions, sliced thinly
- 29.58 ml fresh lemon juice
- 29.58 ml fresh lime juice
- 4.92 ml chili powder
- 4.92 ml oregano
- 2.46 ml salt
directions
- Cut krab into cubes or shred.
- Combine all ingredients in a medium sized bowl and toss to evenly distribute the juice and herbs.
- Leave in fridge for at least 2 hours.
- Serve with tortilla chips.
-
Additional ideas for variations - Add one or more of the following:
- Cucumber with seeds removed and diced.
- Cooked Small Shrimp.
- Cubed or shredded Mozzarella - or any mild cheese (about 1 cup).
- Cubed Cream Cheese (4 oz block).
- Green Pepper diced.
- Raw Salmon - small cubes.
- Cumin - 1/2 teaspoons.
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RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.