Crab and Shrimp Ceviche

This crab and shrimp ceviche is one of my all-time favorite appetizers and it’s always a hit. It tastes so fresh and the jalapenos give it a bite. If you’re looking for healthier ideas to serve at your Superbowl party, this would add a lighter option to all of the traditionally heavy game day fare. Tortilla chips are involved but you don’t feel quite as guilty (or full) eating this as you would buffalo chicken dip or spinach and artichoke dip.

This isn’t true ceviche, which traditionally involves no heat and instead the seafood cooks from the acidity of lime or lemon juice. By using already cooked crab and shrimp, you put to rest any fears of eating or serving fish.

Yes, that is a Christmas plate below. My mom served this at her holiday party.  But it’s really an appropriate appetizer for any gathering, any time of year.

LIFE UPDATE:

It’s been a whirlwind week, between going to Key West for a bachelorette party (which I’m still not sure I’ve recovered from), job interviews/getting a new job (YES!), and currently in the process of moving to a new city. Things may get quiet around here during the next few weeks but I promise I’ll be back in full force one I get settled in my new home and awesome new career.

Crab and Shrimp Ceviche

Serves 12

• 1 16 oz. container lump crabmeat
• 10 medium shrimp, shelled and deveined, cooked and chopped
• 1/4 cup lime juice
• 3 avocados, peeled and diced
• 2 small jalapeno peppers, deeded and finely diced
• 3 tomatoes, seeded and diced
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• Tortilla chips

Combine all ingredients in a large bowl. Cover and chill until ready to serve. Serve with tortilla chips.

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