Mexican Style Ceviche (Jaiba)
So yumm...I have picked up on this recipe from my suegra (MIL), she used to make this for me when I was pregnant. It's a hit in our home, as well as if I make this the night before, and take it to a family gathering the next day, I have recieved Alot of compliments on this dish, and people come back for another round of it. My husband and our boys devour it. You could add anything you want to it. A recipe that is very simple, easy to make, and serves many. We usually eat alot of it and extend it to the next few days. So I usually double my ingredients. **All ingredients are optional, or could be substituted for something else to your preference.**
Mexican Style Ceviche (Jaiba)
So yumm...I have picked up on this recipe from my suegra (MIL), she used to make this for me when I was pregnant. It's a hit in our home, as well as if I make this the night before, and take it to a family gathering the next day, I have recieved Alot of compliments on this dish, and people come back for another round of it. My husband and our boys devour it. You could add anything you want to it. A recipe that is very simple, easy to make, and serves many. We usually eat alot of it and extend it to the next few days. So I usually double my ingredients. **All ingredients are optional, or could be substituted for something else to your preference.**
Cooking Instructions
- 1
Cut up and shred the imitation crab meat.
- 2
Slice, Dice, and Chop all your ingredients. Discarding the unedible parts.
- 3
Mix ALL ingredients together in a bowl.
- 4
Juice your lemons/ limes and pour over your mixture. The citrus will marinate and cook the meat on its own.
- 5
Cover. With topper or plastic wrap.
- 6
Chill it. In refrigerator for 2 hours or more. Or Over night.
- 7
Serve with your tostadas, and enjoy.
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