This Shrimp and Crab Ceviche is a no-cook Mexican dish featuring lime-marinated seafood mixed with fresh vegetables, cilantro, and a touch of Maggi seasoning for depth. It's vibrant, refreshing, and ready to serve in under 30 minutes with tostadas or chips.
Delivery in as fast as one hour.*
Prices vary by store
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Place the peeled, deveined, and tail-off shrimp in a large bowl.
Pour the lime juice over the shrimp, ensuring they are fully submerged. Season with salt and let the shrimp marinate for about 20 minutes, or until it turns pink and opaque.
While the shrimp marinates, chop the imitation crab meat and all the vegetables: dice the cucumber (seeds removed), jalapeño, red onion, and tomatoes, and chop the cilantro.
Once the shrimp is 'cooked' in the lime juice, add the Maggi seasoning and salsa negra.
Season again with salt and freshly ground black pepper and give it a mix.
Add the chopped imitation crab meat to the bowl.
Add all the chopped vegetables (tomatoes, red onion, cilantro, cucumber, and jalapeño) to the bowl.
Pour in the Clamato juice and mix everything together thoroughly.
Gently fold in the diced avocado, being careful not to mash it.
Serve immediately on tostadas or with tortilla chips, topped with your favorite hot sauce.
Store in an airtight container in the refrigerator for up to 1 day; serve fresh as leftovers become increasingly soft and watery.
The shrimp typically marinate in lime juice for 15-20 minutes until they turn opaque and firm, which is when they're fully 'cooked' by the acid.
Yes, prepare the components separately and combine 1-2 hours before serving to keep the texture fresh and prevent the shrimp from becoming too soft.
Maggi adds umami depth and a savory-salty note that balances the brightness of lime and fresh vegetables.
Yes, use 1 lb lump crab meat instead, adding it just before serving so it doesn't break apart during mixing.
One jalapeño makes it mildly spicy; seed it for less heat or omit it entirely if you prefer mild flavors.
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