Coconut Stone Crab Ceviche


Total Time:
40 min
Prep:
40 min
Inactive Prep:
--
Cook:
--
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 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.

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