Reviewed: May 15, 2013

I do the same but I don't use olive oil or serrano peppers. I mix the crabmeat tomato cilantro a little onions. Mix it all good put a little bit of tomato ketchup and mix it. Than if they want lime and hot sauce (we use valentina the yellow label) we add it to our tostadas. Trust me its really good!

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marilyns051

Reviewed: Apr. 16, 2013

I did not care for this recipe. I adore ceviche but my best friend doesn't care for raw fish, even if it's "cooked" in citrus, so I thought this would be a great compromise when she asked me to make an appetizer for Easter Dinner. First of all, what I like to taste is ceviche is fish, then lime juice, then spiciness. As written, this recipe reverses that. And I could tell that it would be too hot for my taste so I replaced the Serrano peppers with a medium sized jalapeno. I also used lovely fresh crab meat - so you'd think it would have been really good . But basically it tasted like slightly spicy crab salad without the mayo.

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NINA&ED

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Reviewed: Apr. 4, 2013

Great tasting and beautiful coloring, suggest if possible lump crab sold in costco. More expensive but worth it.

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TES

Reviewed: Mar. 7, 2013

My entire family cant get enough of this! I added a little extra lime. Great recipe

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Sandi

Reviewed: Apr. 25, 2012

This was easy to make and was pretty good, but I don't know if I will make it again. I am just not a huge fan of cold seafood. I did like it with tortilla chips.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Dec. 28, 2011

Use real crab!

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jenntayl

Reviewed: Oct. 19, 2011

Hey, not bad! I love Ceviche and didn't think I'd go for the imitation crab but this really came together nicely! I added some cubed avocado and finely diced cucumber (I think these belong in any Ceviche), but other than that stuck to the recipe. I ate it straight up, but it would be excellent with tortilla chips. I think next time I will try it over guacamole on a tostada shell as some have suggested. I can't wait!

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Reviewer:

atoma

Reviewed: Sep. 8, 2011

Finally! A ceviche recipe that came out right the first time. I have had a terrible run of luck in about a dozen attempts with other seafood. This time I used fresh lump backfin, but followed all other ingredients and proportions exactly. So delicious! I can't wait to make this again. Thank you!

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