I Love seafood in the coastal areas of Mexico from Mexican Shrimp Cocktail to Baja Style Fish Tacos and one of my favorites is Mexican Ceviche served with avocado and crispy tortilla chips. But do you find it slightly intimidating attempting to cook raw fish in citrus at home? Well, have no fear this Ceviche is made with sweet, delicious Jumbo Lump Crab. The Jumbo Lump Crab then gets tossed with sweet fresh mango, diced tomato, spicy jalapeño, fresh cilantro, and lime juice. Then I pile the ceviche up high on a crispy blue corn tostada with some fresh creamy avocado. Bam! Take that Avocado on toast!!
This Sweet and Spicy Crab Ceviche is light refreshing and makes the perfect lunch for lounging by the pool or serve it on tortilla chips for a delicious Cinco De Mayo party appetizer.
It doesn’t get easier than this 🙂
Sweet and Spicy Crab Ceviche on Blue Corn Tostadas
1 Pound Jumbo Lump Crab Meat
1 Mango, Diced
1 Jalapeño, minced
1 Shallot, minced
1 Roma Tomato, diced
Juice of 2 Large Limes
1 Handful Chopped Fresh Cilantro
Salt and Black Pepper to taste
8 Corn Tortillas
Oil for frying
Pick through the crab meat to make sure there is no shell then place the crab in a large bowl. Add the mango, jalapeño, shallot, tomato, cilantro, the juice of 1 lime, salt and pepper to the crab meat. Gently (you don’t want to break up the crab meat) toss to combine. Chill and allow the flavors to merry for at least 2 hours.
Before serving fry the tortillas one at a time in about 1 inch of oil until crisp. Or brush the tortillas with a little oil and bake them for about 8-10 minutes in a pre-heated 400 degree oven until crisp. Also in a pinch you can use store-bought tostada shells.
Mash up the 2 avocados with the juice of 1 lime and season with salt and pepper.
Spread a little of the Avocado on the tostada shell and top with a few spoonfuls of the Crab Ceviche.
*To feed a larger party double the avocado mixture and serve the crab ceviche on tortilla chips.
**This post will also be shared on Fiesta Friday