As an added touch to our Mexican meal the other night I decided to whip up a quick ceviche. I was way in the mood for crab and felt that this would be a nice accompaniment to our meal.
Crab Ceviche
1 red bell pepper, diced
1 Serrano pepper, sliced thin
1/2 red onion, diced
the juice of one lime
1 pound of crab meat
In a small container combine red bell pepper, onion, sliced Serrano, and lime juice. Place container in refrigerator and let sit for at least 3 hours. Right before serving, fold in crab meat and serve. Note: if pepper is too hot, deseed, dice, or cut down on amount used.
