Crab Ceviche

I know, I have been lazy with the blog. After starting my new job, I'm just usually too tired to blog after work...and I'm too busy to blog at work. lol

A few weeks ago, my old friend Wynn invited us over for a BBQ get together at her place. I remember adding a recipe for crab ceviche in my favorites a while ago, but just never got a chance to make it at home. This was an easy recipe and fast recipe to prepare. It's great for the summer.

I couldn't quite make up my mind about whether it should be called crab salad or crab ceviche. Ceviche is basically marinating in a citrus-based mixture. The reason why it confuses me is that usually ceviche marinates raw foods...like scallop or fish, but I'm using imitation crab.

1 package of imitation meat, chopped or flaked.

tomatoes

red onion finely chopped

cilantro leaves, chopped

Lime juice

red bell peppers (yellow or orange works too)

Olive oil

salt and pepper

sugar

*Important: Use a glass bowl. Do not use metal or plastic.

1. Mix crab meat with olive oil until well coated. Add all the veggies. Add lime juice , salt and pepper, and a bit of sugar to balance the dish. Refrigerate at least 1 hour before serving.

These were gone in 5 minutes at the BBQ. I liked them a lot too and was planning on making them again with the leftover cilantro. But my cilantro went bad after only a few days. Why???

I actually did some research since I got so sick of my cilantro going bad. The bad guy here is the plastic bag and moisture/water. Cilantro can apparently be kept for 2 weeks if you store them correctly. For starters, ditch the plastic bag and dry the cilantro with a paper towel before storing them in the fridge. The water on the leaves makes them rot more quickly. So this is why my mom wraps some of her veggies in paper towels in the fridge. Another way to have cilantro is to freeze into ice cubes to be used in stew or curry, but not useful if you want to use it in a salad...