Ceviche made with surimi is a great dish for summer. It’s safe because it’s made with imitation crab, fully cooked surimi. It’s quick because everything is chopped in the food processor.
In the hot summer, it’s nice to have something cool and refreshing. A small grocery store in my area butcher makes ceviche by hand. He doesn’t bring it in all the time, it’s a special treat and you can get it if you happen to be at the store early and it hasn’t run out yet. Making it at home using a food processor and surimi makes it fast, easy and safe.
It’s served with a special sauce made from yogurt, so even though the ceviche is spicy, the sauce cools it down.
What is Ceviche with Surimi?
Traditionally, ceviche is made by marinating raw fish or shellfish in citrus juice, most often lime or lemon. The acid changes the proteins in the seafood through denaturation, which firms the flesh and turns it opaque — giving the appearance of being cooked. While this transforms the texture, it doesn’t kill all bacteria or parasites the way heat does, which is why freshness and careful handling are essential for classic ceviche.
A Little History of Ceviche
Ceviche has deep roots in Latin American coastal cooking, with popular versions found in Peru, Ecuador, and Mexico. The name is thought to come from the Quechua word siwichi (meaning “fresh fish”), influenced by the Spanish escabeche for marinated foods.
What is Surimi?
If you have had California Roll, you have probably had surimi. Surimi is a seasoned, cooked seafood paste made from white fish (often Alaskan pollock) that’s shaped and flavored to resemble crab meat. It is much less expensive than raw fish.
When making sushi, usually made with raw fish, it’s important to use the sushi grade, very fresh fish. The same is true of ceviche. This is why imitation crab, or surimi, is a good choice for ceviche. It’s already cooked so there is no danger of bacteria or parasites. Surimi is usually made with wheat, so unless it says on the package that no wheat is used, you can still be safe and use cooked shrimp.
Quick, Easy, and Perfectly Textured
Everything except the avocado goes straight into the food processor: surimi, cucumber, red onion, tomato, jalapeño, and cilantro. Using the pulse method chops everything evenly without turning it into a purée. This keeps the ceviche light and fresh, and from start to finish, you can be serving it in about 15 minutes.
The mixture is tossed with lemon juice, a sprinkle of Mis’ Rubin’s *Fish Magic, and a dash of Crystal hot sauce. Just before serving, creamy diced avocado is gently folded in to keep its texture intact.
Serving and Storing
This ceviche is excellent with crispy tostadas, but you can also spoon it over tortilla chips, serve it with saltines, or pile it onto a bed of lettuce for a lighter option. If you’re serving a gluten-free shrimp version, pair it with corn chips or plantain chips. On the side, a simple sauce made of plain yogurt, mayonnaise, and white pepper adds creaminess and balances the acidity.
Buy extra avocadoes, cilantro, onion, and jalapeno to make Fresh Salsa, and guacamole to put on top if you want.
We like to put the sauce on the tortilla, top it with our refried beans, and then pile the ceviche on top. Yum! Yum!
Storing
Although this ceviche is made with cooked fish, it’s still important to keep it chilled. If you are taking ceviche to a gathering, keep it with ice. To serve on a buffet, it’s best to put a bowl of crushed ice under the serving bowl. Of course, keep it refrigerated until serving time – and if you happen to have leftovers (doubtful), make sure they are in a tightly closed container in the refrigerator. It should last about 2 or 3 days.
Ceviche Recipe Q&A
FAQ
How fast is this to make?
From start to finish, ceviche takes about 15 minutes. The food processor’s pulse method chops everything quickly without turning it to mush.
Is surimi safe to use in ceviche?
Yes — surimi is fully cooked during processing, so you’re marinating it for flavor, not food safety.
What if I need a gluten-free version?
Most surimi contains wheat starch. For gluten-free ceviche, substitute cooked shrimp — it works perfectly with the same flavors.
Can I make this ahead?
You can prepare everything except the avocado up to a day in advance. Add the avocado just before serving for the best texture and color.
What if I can’t find Ms. Ruben’s Fish Magic or Crystal hot sauce?
Any good seafood seasoning and your favorite hot sauce will work — just adjust the amount to taste.
Does ceviche have to be spicy?
No, if you don’t like spicy foods, you can omit the Crystal and Ms. Ruben’s. For the jalapenos substitute green bell pepper.
Cilantro tastes like soap! What can I use instead?
Italian flat leaf parsley makes a good substitute for cilantro. It will have its own earthy flavor, but will not taste like soap.
Ceviche with Surimi Recipe
Email Me the Recipe
Enter your email address and we will send it straight to your inbox.
Ceviche with Surimi
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 pound Imitation Crab
- 1 Cucumber
- 2 Tomato, plum preferred
- 1 Red onion, small
- ¼ bunch Cilantro
- 1 Jalapeno peppers
- ½ teaspoon Mis’ Rubin’s Fish Magic
- ⅛ teaspoon Crystal
- 1 Lemon, Juice of
~~ Sauce ~~
- 4 ounces Yogurt
- 4 ounces Mayonnaise
- 1 teaspoon White pepper
~~ Assembly ~~
- 8 Corn tortillas toasted or tostadas
Instructions
- Mise en place
Ceviche
- 1 pound Imitation CrabChop the crab in the food processor into small chunks. Put it into a large bowl.
- 1 CucumberPeel the cucumber and process it next into small chunks. Do not let it liquify. Add it to the bowl.
- 2 TomatoCut the tomatoes into eights and add process them into medium sized chunks. Add to the bowl.
- 1 Jalapeno peppersAdd the jalapeno and process it into very small chunks. Add to the bowl.
- 1 Red onion, 1/4 bunch CilantroAdd the onion and cilantro and process that into small chunks. Add to the bowl.
- 1/2 teaspoon Mis’ Rubin’s Fish Magic, 1/8 teaspoon Crystal, 1 LemonAdd the Fish Magic, Crystal and lemon juice. Toss well to combine. Refrigerate at least 30 minutes.
Video
Nutrition
Ceviche with Surimi Transcript
Transcript
Good afternoon and
welcome to the Good
Plate’s Kitchen.
Today we’re making Ceviche from surimi.
Here are the ingredients.
surimi, cucumber, tomato, red onion,
jalapeno, cilantro, lemon, fish magic
seasoning, crystal hot sauce, plain yogurt
and mayonnaise.
Everything you need for a safe,
fast, no-cooked Ceviche.
I’m using a food processor to make this
quick and easy.
We start with the surimi, also called
imitation crab.
Unlike raw fish, surimi is already cooked,
so the Ceviche is completely safe,
just a few pulses in the food processor
and it’s ready to go into the mixing bowl.
Next is cucumber.
We’re going to process
it separately so it stays
crisp and added to the
bowl with the surimi.
You can peel it or not your choice.
Tomatoes are processed
quickly, just enough to chop them
without turning the watery,
then add them to the bowl.
Next comes the jalapeno.
Process it finally so the heat distributes
evenly through the Ceviche.
Put a napkin over your nose as you take
off the top.
It’s spicy!
The red onion and cilantro go in together,
processing them at the same time lets the
onion flavor coat the cilantro leaves
giving the whole dish more depth.
Now for the seasonings, lemon juice,
fish magic and a dash of crystal hot sauce.
Finally, fold in avocado by hand.
It goes in last so it stays intact.
If you don’t know how to peel in avocado
correctly, don’t miss my video.
And here’s the finished dish.
Ceviche with surimi, safe
because it’s made with cooked
seafood, fast thanks to the
food processor and no cook.
Perfect for hot summer days and holiday
gatherings like Labor Day.
Serve it with tostadas and refried beans.
The full recipe at thegoodplate.com
and make this safe fast
to refreshing Ceviche part
of your summer celebrations.
Thanks for watching!
See you next time on the Good Plate.
Bye bye for now!
Yum yum!
