Recipe courtesy of My Ceviche

Coconut Stone Crab Ceviche

  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 2 to 4 servings
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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 


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


  1. 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.
  2. 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.
  3. Mix the crabmeat, tangerines, jalapenos, red onions, cilantro and the coconut ceviche juice in a bowl. Season with sea salt and serve immediately.