Crabmeat Seviche

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

More From Oxmoor House

Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Protein: 16.0g
  • Carbohydrate: 7.5g
  • Cholesterol: 76mg
  • Iron: 1.0mg
  • Sodium: 326mg
  • Calories from fat: 13%
  • Fiber: 0.8g
  • Calcium: 94mg


  • 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


  1. 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.
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