Crab Ceviche Appetizer - cooking recipe

Ingredients

16 ounces crabmeat or 16 ounces imitation crabmeat
1 1/2 cups cilantro, chopped (remove stems)
1/2 white onion, chopped
2 tomatoes, diced
1 seedless cucumber
3 limes
3 finely chopped serrano peppers (optional)
1 tablespoon ketchup
1/2 cup Clamato juice

Preparation

In a large bowl blend crab meat without breaking it up too much.
Add juice of 2 limes, onion, tomatoes, chopped cucumber and Serrano peppers.
Add salt.
Combine the ketchup, clamato and the juice of the third lime.
Add more salt if necessary.
Serve with Mexican corn chip or crackers.
I serve in a margarita glass with a wedge of lime on top.
Note: You can use V8 juice instead of Clamato if you want.