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“I have never been brave enough to try or make ceviche with raw seafood, so I made up my own version.I highly recommend removing the seeds from the cucumber, they tend to be bitter and a bit slimy.I do this by peeling the cucumber,cutting in half length wise and scraping out seed with a spoon. I also recommend chopping everything by hand, it will come out too mushy if done in a food chopper. The longer this recipe has to sit the better the flavor.Please note that this will make a large amount, perfect for a party, cut recipe in half to make a smaller amount.”
READY IN:
25mins
SERVES:
12
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

  • 4 cucumbers (peeled, seeds removed and diced)
  • 1 bunch celery, diced
  • 1 bunch cilantro, chopped
  • 1 white onion, medium, chopped
  • 4 avocados, diced
  • 8 fresh lemons, juiced (the more juice the better)
  • 1 lb imitation crabmeat, chopped
  • 1 lb bay shrimp (very small)
  • salt

Directions

  1. Combine all ingredients in a large bowl and mix well.
  2. I add the avocados last after the lemon juice so they will not brown.
  3. Make sure you taste mixture first before adding salt.The imitation crab and shrimp tend to be a bit salty.
  4. Store in a zippered bag with all excess air squeezed out so that the ceviche stays completely covered in the lemon juice.
  5. Serve with tortilla chips.

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