Crabmeat Seviche

recipe
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.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 31 Minutes
Other: 30 Minutes

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

Ingredients

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

Preparation

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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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