Cup o' Crab Ceviche
Published September 2, 2000
- Total Time
- 25 minutes, plus refrigeration
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Ingredients
12 plum tomatoes, cored and coarsely chopped
½ jalapeno pepper, seeded and coarsely chopped
½ teaspoon sesame oil
7 tablespoons lime juice
Kosher salt and freshly ground black pepper to taste
6 ounces jumbo lump crabmeat, shell and cartilage fragments discarded
2 tablespoons finely sliced cilantro leaves
12 thin lime wedges
Nutritional analysis per serving (12 servings)
4 grams carbs; 14 milligrams cholesterol; 29 calories; 1 gram fiber; 211 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, combine the tomatoes and jalapeno and puree until smooth. Strain the mixture through a fine-mesh sieve; discard the solids. Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper. Refrigerate until chilled, at least 1 hour and up to 1 day.
- Step 2
In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper. Divide the mixture into 12 small balls.
- Step 3
Line up 12 chilled 5-ounce juice glasses. Pour ¼ cup of the tomato liquid into each glass. Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.
Private Notes