⅓cupbell peppers, minced((I used red, yellow and orange for color))
1avocado, small dice
1jalapeno, minced (less if you don't like heat)
3tablespoonfreshly squeeze lemon (or lime) juice
¾tablespoonfreshly chopped cilantro
salt to taste*
If using imitation crab meat, shred or dice your crab first.
Add all ingredients besides your crab to a medium sized bowl and mix.
Fold in your crab meat being careful not to break up the lumps. Salt to taste.
Let chill in the fridge for a minimum of 20 minutes or up to 2 hours before serving. Toss a few more times throughout.
Serve cold with corn tortilla chips or grilled pita triangles.
*Ceviche is best eaten within a few hours of preparing.*Cutting your peppers and onions is important to a beautiful ceviche. You do not want huge chunks of onion. Make sure you mince everything. That means chop it up very, very small. (See photos above.)*Store in the fridge in a sealed container for up to 48 hours.