For the coconut ceviche
juice: Add the lime
juice, coconut milk, coconut water, hot sauce
, garlic and onion to a blender
and blend until smooth.
For the ceviche: Crack the crab by whacking the backside of the claws and knuckles with the back of a metal spoon. Using your hands, peel
away the shells and pick the meat.
Mix the crabmeat, tangerines
, jalapenos, red onions
and the coconut ceviche juice in a bowl. Season with sea salt
and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.