Crab ceviche (Ceviche de cangrejo) from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez

  • avocados
  • canned chipotle chiles in adobo sauce
  • cilantro
  • lemons
  • limes
  • mint
  • tomatoes
  • claw crabmeat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on August 03, 2016

    Crab+the smokiness of chipotle creates a flavor that reminds me of Kalles Kaviar (Swedish smoked cod roe paste.) This was not what I was hoping for from ceviche! It might be delicious with truly fresh crab, but with the pasteurized lump crab sold in tubs, it just did not work. I did enjoy crab as a basis for ceviche without the chipotle flavor (I set some aside for testing and just used Jalapeno) but it wasn't my favorite way to use such an expensive ingredient.

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