Coconut Stone Crab Ceviche

Name: Coconut Stone Crab Ceviche
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Cuisine: latin-american
Ingredients: 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; 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

Recipe courtesy of My Ceviche

Show: Unique Eats

Episode: Small Bites

Coconut Stone Crab Ceviche

0 Reviews

Level: Intermediate
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

201

Total Fat

7

Saturated Fat

6

Carbohydrates

14

Dietary Fiber

1

Sugar

5

Protein

22

Cholesterol

88

Sodium

688

Total: 40 min
Active: 40 min

Level: Intermediate
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

201

Total Fat

7

Saturated Fat

6

Carbohydrates

14

Dietary Fiber

1

Sugar

5

Protein

22

Cholesterol

88

Sodium

688

Total: 40 min
Active: 40 min

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. It has not been tested for home use.

Coconut Stone Crab Ceviche

Coconut Stone Crab Ceviche

Coconut Ceviche Juice:

Ceviche:

Categories: