Crabmeat Seviche

Oxmoor House
Traditional seviche consists of raw fish marinated in lime juice, onions, tomatoes, and chiles. The acid in the lime juice firms the flesh of the fish and turns it opaque. We used crabmeat instead of fish and added more vegetables for an upscale appetizer that makes an impressive presentation when served in a small wide-mouthed glass.
6 servings (serving size: about 1/2 cup)


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1/2 cup finely chopped red onion
1/2 cup chopped plum tomato (about 2)
1/2 cup diced seeded peeled cucumber
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice (about 3 limes)
1/4 cup chopped green onions
1/4 cup orange juice
1/4 cup ketchup
2 teaspoons hot sauce
1 jalapeño pepper, seeded and minced
1 pound lump crabmeat, shell pieces removed


Prep: 31 Minutes
Other: 30 Minutes

Combine first 10 ingredients in a bowl; toss well. Carefully fold in crabmeat so as not to break up crab pieces. Cover and chill at least 30 minutes.

Created date

March 2010

Nutritional Information

Calories 108
Fat 1.6 g
Satfat 0.2 g
Protein 16.0 g
Carbohydrate 7.5 g
Cholesterol 76 mg
Iron 1.0 mg
Sodium 326 mg
Caloriesfromfat 13 %
Fiber 0.8 g
Calcium 94 mg