Ryanito’s Crab Ceviche

Photography By Kathryn Brass-Piper | November 24, 2015

Ingredients

  • 8 ounces jumbo lump crab meat, picked through
  • 2 large Roma tomatoes, chopped
  • 1 red onion, finely chopped
  • ¼–½ cup cilantro, chopped
  • Juice of 2 limes
  • 3 serrano peppers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • Pink Himalayan sea salt, to taste
  • Freshly cracked pepper, to taste

Preparation

Combine crab meat, tomatoes, onion, cilantro, lime juice, peppers, and olive oil. Season to taste with salt and pepper. Refrigerate until chilled. Serve cold.

NOTE: This is a recipe modified from mi abuela (my grandmother). I prefer to use all organic ingredients.

Ingredients

  • 8 ounces jumbo lump crab meat, picked through
  • 2 large Roma tomatoes, chopped
  • 1 red onion, finely chopped
  • ¼–½ cup cilantro, chopped
  • Juice of 2 limes
  • 3 serrano peppers, finely chopped
  • 1 tablespoon extra virgin olive oil
  • Pink Himalayan sea salt, to taste
  • Freshly cracked pepper, to taste
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