Coconut Stone Crab Ceviche
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
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 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.