Authentic home cooking from Mexico, with US measurements. 
Crab and Shrimp Ceviche
It's always best to buy crab that comes in a sealed package, as it's fresher. I usually buy it in packages of about 2 1/2 pounds. I recommend this because once I bought loose crab that was probably a bit old, and as a result, my son got scarlet fever—it was terrible. That's why I recommend buying the freshest crab possible.
Crab and Shrimp Ceviche
It's always best to buy crab that comes in a sealed package, as it's fresher. I usually buy it in packages of about 2 1/2 pounds. I recommend this because once I bought loose crab that was probably a bit old, and as a result, my son got scarlet fever—it was terrible. That's why I recommend buying the freshest crab possible.
Open in Cookpad AppSteps
- 1
Shred the crab meat.
- 2
If you bought raw shrimp, bring about 5 cups of water (about 1.2 liters) to a boil. Rinse the shrimp and add them to the boiling water. Cook for just 3 minutes, then drain in a colander and rinse with cold water to stop the cooking. Drain well and set aside.
- 3
Finely chop the onion, tomatoes, jalapeños, and cilantro. Peel the cucumbers, cut them in half, scoop out the seeds with a spoon, and finely chop.
- 4
In a bowl, squeeze the limes to get at least 1 cup of juice. Add the 1/2 cup of pickled jalapeño brine and the 1 1/2 cups of ketchup. Mix well.
- 5
In a large glass bowl, or plastic if you don't have glass (never use aluminum because of the acidity of the limes), add the crab, shrimp, and all the other ingredients. Mix thoroughly. Serve with corn tostadas or tortilla chips. You can also add avocado and, if you like it spicy, your favorite hot sauce. Enjoy!
- 6
- 7
Because of the crab and shrimp, always store this salad in the refrigerator.
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