Crab Ceviche

Ingredients: (serves 8)

• 8 oz. crabmeat, flaked
• 2 large tomatoes, chopped
• 1 red onion, finely chopped
• 1/2 bunch cilantro, chopped
• 2 limes, juiced
• 3 Serrano peppers, finely chopped
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

Place the crabmeat into a glass or porcelain bowl, do not use plastic or metal.  Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.  Serve with tostada chips.

Recipe created and submitted by Tony Connell.