For the coconut ceviche juice: Add the lime juice, coconut milk, coconut water, hot sauce, honey, celery, 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, cilantro 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. It has not been tested for home use.