I am excited for the Crab season. I cannot wait to make one of my favorite recipes, Crab Ceviche.
I remember the first time I ate a ceviche. It was in Miami in Little Havana at De Rodriguez restaurant now located in South Beach, Miami. The cuisine was a fusion of Cuban and South American flavors, specifically Mexico. The ceviche I had at the restaurant replaced the traditional Mahi-Mahi with fresh lump crab meat. The food presentation was gorgeous with the ceviche plated on top of small tostado crisps. It was amazing.
I found a beautiful version of the recipe in Saveur Magazine that incorporates shrimp! And now that crab season is upon us, I cannot wait to make it again!
Recipe: Saveur
Ingredients
- Canola oil
- 18 4″-5″ corn tortillas (cut 6″ tortillas with a round cutter, if necessary)
- 1 1⁄2 lb. cooked medium shrimp, peeled, deveined, and chopped
- 3⁄4 lb. fresh lump crabmeat
- 1⁄4 cup fresh lemon juice
- 2 tbsp. chopped cilantro
- 1 large cucumber, peeled, seeded, and chopped
- 2 large tomatoes, chopped
- 1-2 jalapeño chiles, stemmed, seeded, and finely chopped
- 1 small red onion, finely chopped
- Salt
- 2 avocados, peeled, seeded, and cut into slices
- 2 limes, cut into wedges
How To
Pour oil into a heavy medium pot to a depth of 1″ and heat over medium-high heat until temperature registers 350° on a deep-fry thermometer. Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds. Transfer tostadas to a paper towel-lined plate to let drain and cool.
Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapeños, onions, and salt to taste into a large bowl and stir to combine. Spoon ceviche evenly onto tostadas, garnish each with a slice of avocado, and serve with lime wedges on the side.
What to Drink
nichelle cole 