Ingredients
16 oz crabmeat, diced
2 tomatoes, large, diced
1 red onion, diced
½ cup cilantro, chopped
lime juice, from 2 limes
3 jalapeño peppers, or serrano peppers, chopped
1 tbsp canola oil
salt and pepper, to taste
1 avocado, optional, sliced
Preparation
Put the crabmeat in a bowl and drizzle with the oil. Mix until it is well coated.
Gently add the onion, tomatoes, cilantro, and jalapeno peppers.
Pour the lime juice into the bowl and season lightly with salt and pepper.
Chill the ceviche for at least an hour to make sure the flavors mix well.
Serve on tostadas and garnish with a slice of avocado if desired.
