How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ceviche?

You need 13 ingredients. The key ingredients include: 1 pound lump crabmeat, 2 pounds small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled, 4 ripe avocados, pitted, peeled, and cut into 1/2-inch dice, 4 medium ripe tomatoes, cut into 1/2-inch dice, and more.

Is Ceviche suitable as seafood?

Yes, Ceviche falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Ceviche?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche Recipe – Eats Now

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat; 2 pounds small shrimp (51 to 60 per pound), peeled, deveined, cooked (page 25), and chilled; 4 ripe avocados, pitted, peeled, and cut into 1/2-inch dice; 4 medium ripe tomatoes, cut into 1/2-inch dice; 2 medium cucumbers, peeled and cut into 1/2-inch dice; 1 large white onion, finely chopped; 1 serrano pepper, seeded and finely chopped (optional); 1 bunch of fresh cilantro, leaves chopped; 1/2 to 1 cup Clamato juice; Juice from 3 to 4 limes (6 to 8 tablespoons); 1 teaspoon kosher salt, or to taste; Cholula Hot Sauce to taste (optional); About 30 tostadas

Ceviche

Eats Now Editorial Team · 269 kcal · Seafood

Ceviche – a delicious recipe with lump crabmeat, shrimp, avocados, tomatoes, cucumbers, white onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Ceviche

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