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Av. Presidente
Masaryk 513
Colonia Polanco
Mexico, D.F. 11560
(52) 55 5280 1671

Cóctel de Cangrejo (Crab Cocktail)
Chef Patricia Quintana of Izote – Mexico City, Mexico
Adapted by

Yield: 6 Servings

Trio of Ceviches by Patricia Quintana on

Trio of Ceviches (Crab Cocktail on left)


    Crab Cocktail:
  • ¾ cup white onion, minced
  • 4 ripe plum tomatoes, finely chopped
  • ½ cup olives stuffed with pimento, finely chopped
  • 1-2 medium fresh jalapeño chiles, minced
  • 3½ cups fresh crab (if possible a mixture of Jaiba and Cangrejo crab)
  • Juice of 6-8 limes
  • 8 Tablespoons extra virgin olive oil
  • 1 Tablespoon salt
  • 1 teaspoon freshly ground black pepper

  • Water
  • Salt, to taste
  • 6 tortillas, approximately 3-3½ inches diameter
  • Extra virgin olive oil

For the Cocktail:
In a glass bowl, combine the onion, tomatoes, olives, chiles and cleaned crabmeat. Add the lime juice and olive oil and season to taste with salt and pepper. Allow the mixture to marinate in the refrigerator for a minimum of 40 minutes.

For the Garnish:
Combine the water and salt. With a pastry brush, dampen the surface of the tortillas with the salt water. Preheat a comal or griddle and toast the tortillas on both sides until they are crisp. (Note: another option is to cut the tortillas into wedges and fry them.)

To Assemble and Serve:
Spoon the mixture into individual tequila shot glasses and arrange on a serving platter or a serving board. Drizzle a little extra virgin olive oil over each shot glass. Serve the tortillas on the side. 

  • Technique: Pickling Chiles
  • Mexico Travel
  • Mexican Wines

  •    Published: October 2007
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