Crawfish, Crab And Shrimp Ceviche
This chef-curated Crawfish, Crab And Shrimp Ceviche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 35g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 494 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Crawfish, Crab And Shrimp Ceviche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crawfish, Crab And Shrimp Ceviche to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crawfish, Crab And Shrimp Ceviche, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1/2 pound cleaned, cooked
- crawfish tail meat
- 1/2 pound jumbo lump crabmeat
- 1/2 pound cooked small shrimp,
- peeled and deveined
- 1/2 cup lime juice
- 1/2 cup ketchup
- 2 tablespoons hot sauce
- 2 tablespoons olive oil
- 1/3 cup chopped cilantro
- 1/2 cup diced red onion (1/4-inch
- pieces)
- 1 cup peeled, seeded, and diced
- cucumber
- 1 cup diced jicama
- 1 jalapeno chile pepper, seeded
- and minced
- salt to taste
- 1 large avocado, diced
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meatStep 2: Technique & Execution
Pour in the lime juice, and gently mix, being careful not to break up the crab meatStep 3: Technique & Execution
Cover and refrigerate for 1 hourStep 4: Technique & Execution
In a separate bowl, mix together the ketchup, hot sauce, and olive oilStep 5: Technique & Execution
Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to tasteStep 6: Technique & Execution
Gently fold this mixture into the seafoodChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 494 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 35g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 16g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Crawfish, Crab And Shrimp Ceviche
This chef-curated Crawfish, Crab And Shrimp Ceviche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Salmon/Cod | Steelhead trout, halibut, or sea bass (baking times may vary) |
| Asparagus/Veg | Zucchini slices, broccoli florets, or green beans (roast at same temperature) |
Instructions
Technique & Execution: Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat
Technique & Execution: Pour in the lime juice, and gently mix, being careful not to break up the crab meat
Technique & Execution: Cover and refrigerate for 1 hour
Technique & Execution: In a separate bowl, mix together the ketchup, hot sauce, and olive oil
Technique & Execution: Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste
Technique & Execution: Gently fold this mixture into the seafood
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
How do I prevent the fish from sticking to the pan?▼
Ensure your baking dish is lightly oiled or lined with parchment paper, and make sure the oven is fully preheated before cooking.
Can I make this recipe with frozen fish?▼
Yes. Thaw the fish completely in the refrigerator overnight, then pat it dry thoroughly with a paper towel before adding seasonings.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.