Coastal Delight: Snow Crab Ceviche

If you’re looking for a refreshing and vibrant dish that captures the essence of coastal cuisine, Snow Crab Ceviche is the perfect choice. This dish is a delightful variation of traditional ceviche, a classic Latin American recipe known for its fresh and tangy flavors. Ceviche typically involves marinating raw seafood in citrus juice, allowing the acidity to “cook” the fish while infusing it with zesty goodness.

In our Snow Crab Ceviche, succulent snow crab meat is combined with a medley of crisp cucumber, juicy tomato, and sharp red onions. The dish is elevated with a touch of heat from finely diced hot chili pepper, and the vibrant flavors are balanced with coarse sea salt, freshly milled pepper, and aromatic cilantro. Just before serving, a generous squeeze of lime juice ties everything together, enhancing the dish with a burst of citrusy freshness.

This ceviche can be served in various ways to suit your presentation style—whether mounded on a bed of greens, elegantly displayed in a glass, or creatively wrapped in a taco. Each bite offers a harmonious blend of textures and flavors, making it a perfect appetizer or light main course for any occasion. Embrace the simplicity and sophistication of Snow Crab Ceviche, and transport your taste buds to a seaside paradise.

A very generous thank you to Nova Scotia Loyal for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Snow Crab Ceviche

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • 1 lb Snow Crab meat
  • 1/2 cup diced cucumber
  • 1/2 cup diced tomato
  • 1/4 med sliced red onions thin
  • 1 tsp coarse sea salt
  • 1 tsp milled pepper
  • 1 hot chili pepper seeds removed, finely diced
  • 4 tbsp cilantro, chopped
  • Juice of 4 limes


  1. In a large bowl incorporate the Snow Crab with the cucumber, tomato, and red onions, toss lightly.
  2. Add salt, pepper, chili and cilantro, toss again and refrigerate.
  3. Just before service add the lime juice and lightly mix.
  4. Place on a plate, in a glass or in taco or gently mound the ceviche on bed of greens.
  • Category: appetizers, entrees, shellfish, recipes