Ceviche de Jaiba Recipe — Authentic Mexican

1 Ingredients

1

Marinate the onion: place the diced red onion in a glass bowl with enough lime juice to cover. Season with salt and pepper and cover with plastic.
2

Dice the tomato and cucumber (seeds removed), and finely mince the jalapeño. Chop the cilantro.
3

Add the shredded jaiba to the lime-soaked onion. Add the tomato, cucumber, jalapeño and cilantro and mix well.
4

Stir in the Clamato if using. Adjust salt and pepper.
5

Refrigerate 20 minutes so the flavours come together.
6

Just before serving, slice the avocado on top — it darkens quickly so do this last.
7

Serve on tostadas with a stripe of mayonnaise and a splash of hot sauce.

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Fresh jaiba is best — but quality canned blue crab works if it's been picked clean of shell.
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The lime-soaked onion is the trick: it gets sweet and pink and infuses the whole dish.
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Clamato is optional but very Tampico — it adds a tomato-clam roundness.