Spicy Crab Ceviche with Peppadew Peppers

Spicy Crab Ceviche with Peppadew Peppers


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This Spicy Crab Ceviche would taste great on summer day. It's refreshing with an added pepper kick. You're sure to be a fan of this no cook dish!

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Chicago, IL

Serving Size / Yield

3-4 servings


  • 1 lb. crab meat
  • 1/2 C. diced red onion
  • 1/2 C. diced tomatos
  • 3-4 diced Peppadew Peppers
  • 2 diced, seeded jalapenos peppers
  • 1/4 C. Olive OIl
  • 2. Tbs. pepper
  • 1/2 Tbs. sea salt
  • 1 C. lemon juice
  • 1/3 C. black beans
  • 2 Tbs. fresh cilantro

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Prepare the crab meat by breaking it up and add lemon juice. Store it in the fridge for a few hours or until cold. In another bowl dice onions, tomatoes, and peppers, followed by adding black beans. Add to cooled crab meat and gently mix. Mix in Olive Oil, pepper, sea salt, and cilantro and fold together.

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