Crab Ceviche with Avocado Recipe
Ingredients
| Lime juice | 1/4 Cup (16 tbs) | |
| Olive or salad oil - 2 tablespoons | ||
| Green onions | 2 | |
| Green chilies | 1 Can (10oz) | |
| Imitation crabmeat sticks - 1 pound, cut into 1-inch lengths | ||
| Ripe olives | 10 , pitted | |
| Pepper | 1 Dash | |
| Ripe avocado | 1 Small | |
Directions
GETTING READY
1. Crosswise cut green chilies in half; remove and discard any seeds; lengthwise cut the chillies into 1/4-inch strips.
MAKING
2. In a large bowl, using wire whisk, mix lime juice, oil and green onions.
3. Add in the chillies, crabmeat, olives and pepper to lime-juice mixture and toss to mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight; toss occasionally.
SERVING
5. Lengthwise cut avocado in half, remove pit and peel.
6. Cut each half into 6 slices.
7. Top each serving with 2 slices of avocadoes and 1/3 cup ceviche.
1. Crosswise cut green chilies in half; remove and discard any seeds; lengthwise cut the chillies into 1/4-inch strips.
MAKING
2. In a large bowl, using wire whisk, mix lime juice, oil and green onions.
3. Add in the chillies, crabmeat, olives and pepper to lime-juice mixture and toss to mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight; toss occasionally.
SERVING
5. Lengthwise cut avocado in half, remove pit and peel.
6. Cut each half into 6 slices.
7. Top each serving with 2 slices of avocadoes and 1/3 cup ceviche.
Chef
