Ryanito’s Crab Ceviche

Photography By Kathryn Brass-Piper | November 24, 2015


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.


  • 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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