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Crab Ceviche With Avocado

fast.cook's picture
Ingredients
  Lime juice 1⁄4 Cup (4 tbs) (from about 2 small limes)
  Olive oil/Salad oil 2 Tablespoon
  Green onions 2 , trimmed and chopped
  Canned whole green chilies 4 Ounce, drained (1 can)
  Imitation crabmeat 1 Pound, cut into 1-inch length sticks
  Pitted ripe olives 10 , sliced
  Pepper 1 Dash
  Ripe avocado 8 Ounce (1 small)
Directions

GETTING READY
1. Crosswise cut green chilies in half; remove and discard any seeds; lengthwise cut the chillies into 1/4-inch strips.

MAKING
2. In a large bowl, using wire whisk, mix lime juice, oil and green onions.
3. Add in the chillies, crabmeat, olives and pepper to lime-juice mixture and toss to mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight; toss occasionally.

SERVING
5. Lengthwise cut avocado in half, remove pit and peel.
6. Cut each half into 6 slices.
7. Top each serving with 2 slices of avocadoes and 1/3 cup ceviche.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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