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Fresh, zesty with a touch of spice, this Jaiba ceviche, also known as crab ceviche, will be a winner at any meal. It's ultra easy to put together and comes out super delicious every time.
If making ceviche has ever seemed overwhelming to you, I'm here to tell you it's soooooo easy. A little chopping, a little mixing, a little waiting and you've got a fresh, delicious appetizer or meal!
I love to make this jaiba ceviche in the warmer months as it is ultra light and refreshing, but it is honestly amazing all year round.
And we LOVE to serve it with fresh avocado OR this yummy avocado dip.
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Why This Recipe Works
- It only takes a few minutes to put together, and is ready to eat in 30 minutes - no cooking required!
- The flavors are bold with the perfect amount of citrus, zest and heat.
- It's ultra fresh tasting and also very light, making it a healthy snack or meal.
- It's light enough for an appetizer, but can also be hearty enough for a full meal.
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What is Ceviche?
Ceviche originated in Peru but is not widely consumed throughout South (and North) America. Basically, ceviche is raw fish cured in fresh citrus juice such as lemon or lime (most common).
It can range from mild to spicy, and can have many different flavors depending on what country/region the ceviche originates from. Ceviche is often served with chips or on tostadas as a side dish or appetizer.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
The key to the best ceviche is using the highest quality, freshest ingredients you can find.
For the lump crabmeat, use fresh, high quality crabmeat as it is not cooked in the recipe. You can usually find fresh, lump crabmeat in the seafood departments (I don't recommend using the canned stuff).
All the produce should be freshly chopped (not canned) for the freshest taste.
I HIGHLY recommend only ever using fresh lime juice (never bottled).
Any kind of crispy tostada or tortilla chips can be used for serving, as well as whatever hot sauce you prefer. I like to use Cholula hot sauce when serving ceviche.
Step By Step Instructions
Dice all the fresh produce the same size.
Combine all the ingredients except the avocado, tostadas and hot sauce in a glass bowl and let sit for 30 minutes in the fridge to allow the fish to cure and the flavors to combine.
Taste and adjust the salt as needed.
Serve on tostadas with fresh diced avocado and hot sauce. To make it a meal, you can serve it with this Instant Pot Mexican rice, Instant Pot cilantro lime rice or this Instant Pot black beans and rice.
Expert Tips
- Add extra heat with another jalapeno or any other spicy pepper.
- For a mild ceviche, reduce or eliminate the jalapeno.
- Always use a glass bowl for mixing/storing as the citrus can react to a metal or plastic bowl and impart undesirable flavors to the ceviche.
- Chop all produce the same size so it is uniform and easier to eat on a tostada.
- You CAN make this with imitation crabmeat if you prefer, just note the flavor will be different and will not taste as fresh.
- Add the avocado when ready to serve it as opposed to mixing it in with the rest of the ingredients.
- Add 1-2 teaspoons of fresh extra virgin olive oil to add a touch of richness to the dish.
Variations and Serving Options
- You can use these roasted jalapenos instead of fresh for a slightly smoky component.
- Top it with fresh made green salsa, mango peach salsa (great with crab) or tomato salsa.
- You can use this ceviche to stuff an avocado for a delicious appetizer or meal.
- Put it in martini glasses for serving to make it fancy for a party or gathering.
- Serve it in tortillas to make crab ceviche tacos.
- Eat it served in lettuce cups or a lettuce wrap for an ultra healthy, low carb option.
Frequently Asked Questions
Jaiba is basically the Spanish word for a freshwater blue crab. It's cousin cangrejo is the Spanish word for a saltwater crab.
Any kind of fresh fish or seafood can be used to make ceviche. Use tilapia, squid, scallops, shrimp, salmon, halibut, flounder, octopus, sole, grouper, crab, etc., as long as it is fresh (or flash frozen from fresh) and high quality.
More Crab Recipes
Storage Options
Because this is made with fresh seafood, it is best eaten as quickly as possible. Leftover can be stored in the fridge and consumed within 2-3 days.
This can also be made several hours in advance if you're making it for a party or gathering (or just to make your dinner life easier).
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Jaiba Ceviche
Ingredients
- 2 cups lump crabmeat
- 1 cup fresh diced tomatoes not canned
- ½ cup diced red onion
- 1 jalapeno minced
- ⅓ to ½ cup fresh lime juice
- ½ cup fresh chopped cilantro
- ¼ teaspoon black pepper
- Salt to taste
- 1 avocado cubed (for serving)
- tostadas for serving
- hot sauce for serving
Instructions
- Combine all the ingredients except the avocado, tostadas and hot sauce and let sit for 30 minutes.
- Taste and adjust the salt as needed.
- Serve on tostadas with avocado and hot sauce.
Expert Tips:
- Add extra heat with another jalapeno or any other spicy pepper.
- For a mild ceviche, reduce or eliminate the jalapeno.
- Always use a glass bowl for mixing/storing as the citrus can react to a metal or plastic bowl and impart undesirable flavors to the ceviche.
- Chop all produce the same size so it is uniform and easier to eat on a tostada.
- You CAN make this with imitation crabmeat if you prefer, just note the flavor will be different and will not taste as fresh.
- Add the avocado when ready to serve it as opposed to mixing it in with the rest of the ingredients.
- Add 1-2 teaspoons of fresh extra virgin olive oil to add a touch of richness to the dish.
Nutrition
nancy
OMG I am in love with this! It was so easy to make and the flavors were super bright and tangy. Will definitely be making this again.
Danielle
SO glad you liked it!