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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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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 184 Calories from Fat 100

% Daily Value*

Total Fat 12 g18%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 4.4 mg1.5%

Sodium 537.2 mg22.4%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3.9 g15.6%

Sugars 3.1 g

Protein 7 g14.4%

Vitamin A 4.8% Vitamin C 23.1%

Calcium 1.5% Iron 3.2%

*Based on a 2000 Calorie diet

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Crab Ceviche With Avocado Recipe