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Crab & Ceviche Soup


Delicious shrimp and crab ceviche is served with a sweet and flavorful fruity peach soup for wonderful appetizer or light meal.

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  • 8 ounces chopped cooked shrimp
  • 1 cup fresh lime juice, about 6 large limes
  • 4 ounces lump crabmeat, shell pieces removed
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • SOUP:
  • 3 pounds peaches, peeled, pitted, and chopped
  • 1/3 cup fresh lime juice, about 2 large limes
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped red onion
  • 1/4 cup matchstick-cut radishes
  • 1/4 cup minced red bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño pepper
  • 1/4 teaspoon fine sea salt
  • Cilantro sprigs, optional


Servings 6
Preparation time 30mins
Cooking time 90mins


Step 1

To prepare Ceviche, combine shrimp and 1 cup lime juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion, 3 tablespoons fresh chopped cilantro, minced jalapeño pepper, olive oil and salt. Chill at least 30 minutes or up to 6 hours.

To prepare soup, combine peaches, ⅓ cup lime juice, and ½ teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in ¼ cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.

Arrange ¼ cup ceviche in each of 8 small shallow bowls; ladle about ½ cup soup around ceviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

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