There is a mexican ceviche called Ceviche de Jaiba that is made with surimi, or “krab”. It’s not really seen in restaurants, but I’ve had it at many parties and people’s homes.
You chop the krab and mix it with lots of diced tomato, onion, cilantro, serrano/jalapeno pepper, and copious amounts of lime. Some people also add diced cucumber. Check for salt – you may not need it, depending on the krab. Let it sit in the fridge for an hour, and then serve on a tostada, or with tortilla chips for scooping. Add a few shakes of mexican hot sauce (the norm around here is Tapatio) on your tostada before eating. You can add avocado to it too if you like.
I don’t normally care for krab, but I don’t mind it like this.