Imitation Crab Ceviche

Light, fresh, and absent of any raw seafood concerns, Imitation Crab Ceviche is a tasty snack that’s best enjoyed with tortilla chips or tostadas. 

When I think of ceviche, I think yum, get that seafood pico over here so I can get it in my mouth. There are those who when they think of ceviche - or upon learning what ceviche is - think, no thanks, get that potentially bad time in the bathroom away from me. But you needn't worry with imitation crab because it’s a fully cooked product, ready to use straight from the package!

You can of course make Crab Ceviche with real crab meat in the recipe I’m about to lay on you. But if you’re on a budget, imitation crab is the way to go.

Jump to:

• What is ceviche?
• What is imitation crab meat?
• Ingredients
• Instructions
• Serving Suggestions
• Substitutions
• Variations
• Storage
• Top tip
• Imitation Crab Ceviche

What is ceviche?

Ceviche is a chilled dish that is made from raw fish that is “cooked” or “cured” thanks to the acid from fresh citrus juice - usually lime or lemon. It reminds me of a pico de gallo or fresh chopped salsa, but with seafood. It must be made fresh and eaten immediately to minimize any risk of food poisoning (aka bad time in the bathroom). 

But if you make ceviche with imitation crab meat, you needn't worry about that raw seafood food poisoning risk.

What is imitation crab meat?

Imitation crab is essentially processed fish flesh (often pollock) that has been deboned, washed, finely pulverized, then shaped and cured to resemble crab legs. As the name suggests, there is no crab in it, but it is made out of seafood - the hot dog of the sea if you will. 

My Mom used to buy imitation crab on occasion and toss it into a summer pasta salad (like this Tex-Mex Pasta Salad). I thought imitation crab was the fanciest freakin’ thing and would often cherry-pick extra pieces out to make sure I got my fill of the exotic ingredient.

Ingredients

Imitation Crab Ceviche is one fantastic appetizer when served with tortilla chips - it’s sort of like a pico de gallo with faux crab instead of tomatoes. You can also enjoy it as a light meal atop a tostada or inside a lettuce wrap. 

Taking the time to buzz up the lime juice “dressing” is what makes this Imitation Crab Ceviche recipe special. Instead of just dumping in lime juice and calling it good, mixing the lime juice with jalapeno and onion adds complexity and helps infuse the dish with more flavor. 

Imitation Crab Ceviche

• imitation crab meat (flake style)
• red onion, finely minced
• poblano pepper, finely minced
• avocado, diced
• salt, to taste
• parsley, finely chopped (optional, garnish) 

Lime Juice “Dressing”

• onion, diced
• jalapeno, diced
• lime juice, freshly squeezed
• canola oil
• salt

I found imitation crab refrigerated near the seafood counter at my local grocery store.

See recipe card for quantities.

Instructions

Add diced onion, diced jalapeno, freshly-squeezed lime juice, canola oil, and salt to a food processor or blender. 

Blend for 30 seconds. Set aside.

Shred the imitation crab meat into pieces with your hands and add to a bowl. Add diced red onion and poblano pepper.

Pour lime juice mixture into the bowl.

Fold the ingredients together, until just combined. 

If possible, refrigerate for 4 hours to let the flavors meld before eating.

Remove Imitation Crab Ceviche from the refrigerator and add the diced avocado pieces, and gently fold until just mixed.

Serve with tortilla chips or atop tostadas. 

Garnish with fresh parsley.

Hint: Wait to add the avocado until right before serving.

Serving Suggestions

Ceviche is best served really, really cold. When serving for guests, serve in a bowl over a bowl full of ice to keep it chilled. 

Serve with tortilla chips or atop tostadas. For a low-carb option, serve as a lettuce wrap with some fresh iceberg or butter lettuce.

Substitutions

Here are some easy subs if you’d like to mix it up.

• Swap in shallots instead of using red onion.
• Green bell pepper (or any color bell pepper) works just fine instead of poblano.
• You can leave the avocado out if you’re not a fan. 
• Instead of parsley, try cilantro.

Variations

This Imitation Crab Ceviche would be fantastic with fresh summer tomatoes. And with some bite from red chili flakes or cayenne pepper.

• Make it spicy by adding in a few dashes of chili pepper flakes or a few pinches of cayenne pepper. I’d recommend sprinkling the chili pepper flakes right in, but adding the cayenne pepper to the lime juice “dressing”. 
• A nice, ripe, incredibly fresh summer tomato would be amazing here. Finely dice a medium-sized one - like a Better Boy - and add it to the mix. I would definitely recommend salting and straining the tomato (as I instruct in this pico de gallo) before adding to prevent a watery ceviche.

Storage

Store Imitation Crab Ceviche in a sealed container in the refrigerator. For best results, eat within 2 days as the avocado will quickly brown with exposure to the air.

Top tip

Eat within 24 hours for maximum freshness, but try to let it sit for at least 4 hours before serving. Use freshly-squeezed lime juice and the freshest ingredients you can find.

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