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Crabmeat Ceviche + a $100 Visa Gift Card Giveaway

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Crabmeat Ceviche
Those of you who have been reading my blog for a while know about my ties to South Louisiana. My Mom’s sister and her family lived in the Lake Charles area, and road trips to that part of the country were an annual summer occurrence for our family. Years later, I attended college in South Mississippi, which is a hop, skip, and a jump from New Orleans. I made many trips to The Big Easy during those years.

As a child, I was an adventurous epicure. Probably most kids at ten years old, would be repulsed by the thought of eating a “crawdaddy”, the freshwater crustacean that crawls around muddy, wet areas. Not me, however.

Aunt Sarah took us to the Chateau Charles for lunch one day, and when I saw them on the menu, I jumped at the chance to try the mini-lobster-like critters. For years, my parents joked about my expression when the waiter uncovered a huge dome-covered platter of boiled crawfish. I think the joke was something about eyes as big as silver dollars! I quickly got the hang of popping off the tail, peeling the shells, and devouring them. I’m sure I kept the family waiting as I made my way through two or three pounds.

Crabmeat Ceviche

We didn’t have access to fresh shrimp in North Mississippi when I was growing up. One of the highlights of a visit to Aunt Sarah’s house was her famous fried shrimp, fresh from the Louisiana Gulf. She would make pounds of the shrimp along with her Sarah Sauce, and the cousins would always fight over the last ones left on the platter.

Of course, I never made it to New Orleans without indulging in some fresh Louisiana Seafood. Back in the day, Cajun Chef Paul Prudhomme was famous for popularizing blackened seafood. His restaurant, K-Paul’s, was a favorite stop, along with Commander’s Palace, Antoine’s, and Galatoire’s. I’ve certainly eaten my share of Louisiana shrimp, crawfish, oysters, and crab at these establishments over the years.

Crabmeat Ceviche

The Louisiana Seafood Promotion and Marketing Board builds its brand on three pillars of what is most important in the enjoyment of seafood:

  • Ecology: Louisiana boasts a network of waterways including two alluvial deltas, rich estuaries, brackish bayous and lakes meeting the Gulf of Mexico.
  • Abundance: Louisiana produces a volume and variety of superior seafood unlike anything found elsewhere.
  • Celebration: In a state that is renowned for its celebratory nature, turning a meal into a social event is the norm. Louisiana delights in its plentiful seafood, but never more so than when celebrating it with others.

Much of the seafood that you find in markets around the country is imported from other countries with less strict regulations than in the United States. Buying domestic seafood, such as Louisiana Seafood, guarantees that you are getting superior quality.

For more information about the Louisiana Seafood Board, visit their website, or find them on Facebook, Twitter, Pinterest, Instagram, and YouTube.

For today’s post, I’ve made Crabmeat Ceviche that’s featured on their website. This Ceviche requires just a few ingredients and takes minutes to make. It is a deliciously fresh and light way to start a meal. Crabmeat is the star of the show in this dish, and it’s not overpowered by the other ingredients. Use the best quality crabmeat and tomatoes you can find, and I assure you that you will love this recipe. You can find this recipe and others by visiting their recipe page.

What Louisiana Seafood recipe would you like to try? Let me know in the comments below for a chance to win a $100 Visa gift card!

Print
Crabmeat Ceviche

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings

Crabmeat Ceviche

Ingredients

1 pound jumbo lump Louisiana crabmeat

1/2 jalapeño pepper, seeded, ribbed, and finely minced

2 tablespoons finely minced red onion

1 large ripe tomato, seeded and diced

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 tablespoons chopped fresh cilantro

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Lime slices (for garnish)

Cilantro leaves (for garnish)

Instructions

1. Pick through crabmeat to remove any shells or cartilage and place in a medium bowl. Add jalapeño, onion, tomato, lime juice, olive oil, cilantro, salt, pepper and gently toss to combine, being careful to not break up crabmeat.

2. Spoon ceviche into chilled martini or margarita glasses. Place lime slices on rim of glasses and garnish with cilantro leaves. Serve immediately.

https://southernboydishes.com/2015/06/12/crabmeat-ceviche-a-100-visa-gift-card-giveaway/

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here.

This sweepstakes runs from 6/10/15 – 6/28/15.

Be sure to visit the Louisiana Seafood brand page on BlogHer.com where you can read other bloggers’ posts!

 

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Comments

  4. I’ve never had crawfish and I love fettuccine and shrimp so I’d pick the Shrimp and Crawfish Fettuccine~

    Reply

  10. I would love to try the LOUISIANA BLUE CRAB SALAD WITH MANGO CUCUMBER AND AVOCADO. There are so many delicious recipes that are on my list.

    Reply

  16. Oooh that LIME-GARLIC BROILED SHRIMP recipe sounds awesome!! I LOVE shrimp 🙂 I’d also love to try the JUMBO LUMP CRAB CAKES!!! Everything sound delicious lol 🙂

    Reply

  17. I live in MS where we love our crawfish. I would like to try the Shrimp and Crawfish Fettucine.

    Reply

  39. I would choose the recipe LIME-GARLIC BROILED SHRIMP… I am finding that I really love recipe’s made with Lime and this sounds really good!!!

    Reply

  61. I would love to make the Jumbo Lump Crabcakes!

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com

    Reply

  63. Crabmeat is a wonderful cerviche ingredient, but we have also used sheephead and drum fish that have turned out fantastic.

    Reply

  84. I do not eat meat (vegetarian) but I do buy seafood for my fur babies (cats). I am betting they would really like the GRILLED LOUISIANA DRUM “ON THE HALF-SHELL” recipe if I took out the garlic and lemon juice. And, no, I’m not kidding. LOL

    Reply

  92. Louisiana Seafood recipe I’d like to try>>>Deviled Louisiana Blue Crab Cakes with Smoky Rémoulade Sauce

    Reply

  96. I’d like to make the Barbecue Shrimp – sounds delicious and I love the comment about the french bread and the sauce!

    Reply

  98. It was hard picking one recipe I wanted to try but I finally chose LOUISIANA SEAFOOD STEW AND SUNSET SWEET POTATO BLACK PEPPER BISCUITS. Sounds so YUMMY!!

    Reply

  113. I don’t eat much seafood, but I want to try the Blue Crab Louisiana Gratin.
    lazybones344 at gmail dot com

    Reply

  114. I have always wanted to try making Beigets, these sound incredible, a taste of Louisiana at it’s finest.

    Reply

  115. Crabmeat Ceviche sounds and looks delicious! It also seems like it would go together in a flash and what a nice option for summer dining. It would be a refreshing meal.

    Reply

  132. My wife and I were recently vacationing on a cruise ship and we had seafood ceviche during dinner on one of the nights, we both found it to be very tasty, light and refreshing. After checking out their website the Seafood Jambalaya jumps out at me.

    Reply

  149. I’ve got my eye on the Garlic Shrimp recipe from the Louisiana Seafood website. It’s a different treatment of familiar ingredients, and it sounds delicious!

    Reply

  152. I would like to try the Spinach Salad with Fried Oysters and Bacon-Blue Cheese Vinaigrette recipe

    Reply

  159. My family loves seafood and they have some awesome recipes. I can’t wait to try the CHARGRILLED LOUISIANA OYSTERS WITH BACON-ANCHOVY BUTTER! And your Crabmeat Ceviche sounds just as wonderful too.
    amy [at] utry [dot] it

    Reply

  163. I would love to try the jumbo lump crab cakes. I LOVE crab cakes! Thank you for the wonderful giveaway.
    Erin
    ErinLoves2Run at gmail dot com

    Reply

  171. I would do the boiled crabs, shrimp or crawfish because after eating as much as I could I would leftovers to make oh so many other recipes!!!

    Reply

  176. Looks scrumptious!! I love seafood.,I’m a seafoodaholic and refuse to go to meetings, if there are any! LOL!!!

    Reply

  181. So many great choices….

    I’d pick Ceviche-Marinated and Grilled Louisiana Shrimp Tacos.
    I always order shrimp or fish tacos when I’m out & about.

    Reply

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