Recipe courtesy of My Ceviche
Show: Unique Eats
Episode: Small Bites
Print
Total:
40 min
Active:
40 min
Yield:
2 to 4 servings
Level:
Intermediate

Ingredients

Coconut Ceviche Juice:
  • 1 1/4 cups lime juice
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup fresh coconut water 
  • 1 teaspoon green pepper hot sauce, such as Tabasco 
  • 1 teaspoon honey 
  • 1 stalk celery, diced 
  • 1 clove garlic
  • 1/2 yellow onion, quartered 
Ceviche:
  • 1 pound large stone crab claws, cooked
  • 1 tangerine, peel and pith removed, cut into segments
  • 1/2 jalapeno pepper, seeded and diced 
  • 1/4 red onion, thinly shaved 
  • 1/4 bunch cilantro, finely chopped 
  • Sea salt

Directions

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.

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