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shrimp and crab ceviche
Print Recipe

Crab and Shrimp Ceviche with Homemade Tortilla Chips

Prep Time15 minutes
Cook Time5 minutes
Chips12 minutes
Total Time30 minutes
Course: Appetizer, game day, Holiday
Keyword: avocado, crab, seafood, shrimp

Ingredients

Ceviche 

  • 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 

Instructions

  • 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.