This light and simple Crab and Shrimp Ceviche makes a great appetizer, with simple, fresh ingredients! Make some of my quick and easy homemade tortilla chips on the side for the ultimate seafood snack!JUMP TO RECIPE
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If you're looking for a light, refreshing appetizer- this Crab and Shrimp Ceviche is for you! Loaded with fresh seafood flavor, plenty of citrus, and creamy avocado, this tangy dip is always a hit, and gone about as fast as it appears.
Making the ceviche
With the exception of quite a bit of chopping and veggie prep- this dip is SO EASY. The only ingredient you need to cook is the shrimp, and even that takes 2 literal minutes.
To make the dip, you'll simply mix all the ingredients in a bowl. Aside from a few serving tips- that's it!
Making the chips
While you can certainly serve this ceviche with your favorite ready-made chips, my people are spoiled by homemade chips- so I always make them with this dip. They are super simple to make with any tortillas you have on hand, and only take about 12 minutes to bake! Give them a try; they are crisp-tender, super flavorful, and never disappointing!
Pro tips for the best ceviche
Always taste as you go
Adjust the lime, lime zest, cayenne, and salt and pepper to taste. Sometimes, you get a super juicy lime. Sometimes, your lime is a little suspect. TASTE!
Sprinkle on the goodness
2 things: (1) I always save back a little crab meat to sprinkle on top for presentation, and (2) If you have Tajin seasoning, sprinkle the top with it! IT not only looks great-- it adds great flavor!
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Want to give this recipe a try?
If you make my Crab and Shrimp Ceviche with Homemade Tortilla Chips, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Crab Imperial Eggs Benedict with Old Bay Hollandaise, Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Juicy Pesto Chicken Burgers, or my Crab Imperial Stuffed Mushrooms!
Crab and Shrimp Ceviche with Homemade Tortilla Chips
- 1 lb jumbo raw shrimp, peeled and deveined
- 8 oz lump crab meat
- ¾ cup English seedless cucumber, finely diced
- ½ cup diced red bell pepper
- 1 large avocado, diced
- 1 medium jalapeño, finely minced
- 1 bunch cilantro, finely chopped (stems and all)
- the juice of 2 -3 limes
- the zest of 1 lime
- ½ small red onion, finely chopped
- salt and black pepper, to taste
- a dash of cayenne pepper
- the zest of ½ lemon
- ¼ teaspoon garlic powder
- Tajin seasoning, for garnish
Homemade Tortilla Chips
- 6-8 flour or white corn tortillas, medium sized
- 1 tablespoon canola oil or neutral oil
- salt and black pepper, to taste
- Tajin seasoning, to taste
- Make the chips: 1. Preheat oven to 425 degrees. 2. Cut tortillas in half, then into triangles. 3. Toss in a mixing bowl with oil and seasonings. 4. Spread into a single layer onto 2 baking sheets and bake for10-12 minutes, checking halfway through, and flipping if necessary. 5. Cool, and serve warm or room temperature with ceviche. Leftovers can be stored for 2-3 days in resealable bag. Make the ceviche: 1. Bring a small saucepan of water to a boil. 2. Add the shrimp and cook 2 minutes. Transfer to an ice bath (bowl of cold water and ice) to cool. 3. Once cool, chop shrimp into small pieces (about 4-5 pieces per shrimp). 4. Add all ingredients (except crab) to a large mixing bowl. Toss well to coat. 5. Fold in crab meat, reserving a bit for topping the ceviche. 6. Garnish with additional cilantro leaves and sprinkle with taboo seasoning. Serve with tortilla chips.
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