Jaiba Ceviche Recipes

JAIBA CEVICHE RECIPE

Steps:

• Drain the crab meat if you use canned crab. Drain well then cut the crab into smaller chunks if preferred.
• In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice. Mix well.
• Add crab meat, and season with salt and pepper to taste. Mix until combined.
• Cover with a piece of plastic wrap. Transfer the mixture to the refrigerator and let it rest for 30-60 minutes.
• Add diced cucumber and avocado right before serving. Mix gently. Serve with tortilla chips or tostada shells. (You can drain the juices if preferred.)

SHRIMP AND JAIVA (CRAB) CEVICHE

Steps:

• 1. Rinse Imitation crab and shrimp. 2. In a large container pour the Clamato Juice. (This will make mixing the ingredients alot easier) 3. Add your shrimp. 4. With your hands, pull the imiation crab apart. It pulls apart pretty easy. Add to your bowl. 5. Chop your remaining vegetables and add to you mixture. small pieces is fine. Depending on how chunky you want it. 6. Squeeze your Lime juice and mix. Add salt and pepper to taste.... 7. Put in your fridge a couple hours before service. Serve in small bowls with chips, saltine crackers or on top of tostadas.. Should make enough to feed at least 10 people.

CRAB CEVICHE

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.