Eat Seasonally: The Season for Crab is upon us!

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

 DSCN0383

Ingredients

  • Canola oil
  • 18 4″-5″ corn tortillas (cut 6″ tortillas with a round cutter, if necessary)
  • 1 12 lb. cooked medium shrimp, peeled, deveined, and chopped
  • 34 lb. fresh lump crabmeat
  • 14 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

Mojito
Mojito, of course!

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