Easy No-Cook Crab Ceviche (Ceviche de Jaiba)
Fresh, zesty ceviche made with imitation crab, tomato, cucumber, red onion, cilantro and lots of lime. No cooking, nothing raw, and ready in 20 minutes.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
On hot days, this is the recipe I reach for. Crab ceviche is cool, crunchy and bright with lime, and you don’t have to turn on the stove at all.
If raw fish has ever made you hesitant to try ceviche, this is the perfect place to start. It uses imitation crab, which is already cooked, so it is easy, budget-friendly and safe to make at home.
What is ceviche de jaiba?
In Mexico, ceviche de jaiba is a crab salad tossed with lime juice and fresh vegetables, usually piled onto crisp tostadas. Every family makes it a little differently: some like it chunky, others add tomato-clam juice so there is plenty of tangy liquid to scoop up.
A small trick for better flavor
Let the red onion sit in the lime juice for a few minutes before adding everything else. It takes away the harsh raw bite and leaves the onion sweet and crisp, so it blends into the ceviche instead of overpowering it.
Make it your own
This recipe is easy to change. Add cooked shrimp, diced mango for sweetness, radishes for crunch, or more jalapeño if you like heat. Just keep the avocado for last so it stays bright green.
Great for parties
This makes a big bowl, which is perfect for a get-together. Set it out with tostadas, chips and extra lime wedges, and let everyone build their own. Keep the bowl over ice if it will sit out for a while.
Storing leftovers
Store it covered in the fridge for up to two days. Give it a stir before serving, since the lime juice settles at the bottom.
Easy No-Cook Crab Ceviche (Ceviche de Jaiba)
Ingredients
Tap to tick off as you go.
Method
- Put the diced red onion in a large bowl and pour the lime juice over it. Let it sit for 5 minutes while you chop everything else; this softens the onion’s sharp bite.
- Chop the imitation crab into small pieces. Dice the tomatoes, cucumber and jalapeño, and chop the cilantro.
- Add the crab, tomatoes, cucumber, jalapeño, cilantro, salt and hot sauce to the bowl. Toss gently to combine.
- Taste and add more lime, salt or hot sauce if needed.
- Cover and chill for at least 15 minutes so the flavors blend.
- Fold in the avocado just before serving, and spoon onto tostadas or serve with chips.
Notes
For a juicier, more traditional style, stir in ½–1 cup tomato-clam cocktail juice or plain tomato juice. Keep the ceviche cold and don’t leave it out for more than 2 hours.
Questions people ask
Is crab ceviche raw?
Not this version. Imitation crab is fully cooked when it is made, so nothing in this recipe is raw.
Can I use real crab?
Yes. Use cooked lump crab meat, drained well, in the same amount.
How long does crab ceviche last?
Up to 2 days in a covered container in the fridge. Add the avocado only to the portion you are serving so it doesn’t brown.
Why is my ceviche watery?
Tomatoes and cucumbers release liquid. Scooping out their seeds before dicing keeps it chunkier.
Is imitation crab gluten-free?
Often not, because many brands contain wheat starch. Check the label, or use real crab for a gluten-free version.
What do I serve with it?
Tostadas and tortilla chips are classic. It is also great in lettuce cups, on cucumber slices, or piled into avocado halves.
