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    CRAB CEVICHE     

   Ingredients :
 
1 lb 2 oz (½ k) lump crab meat, picked over and flaked
20 snow peas or Chinese peas, cooked until crisp tender, cut into thin julienne
¼ cup cilantro leaves, finely chopped
2 fresh yellow aji, seeded and deveined, cut into thin julienne
Juice of 6 – 8 limes
Lettuce leaves
12 whole cooked crab claws, to serve with the ceviche (optional)
Salt
Pepper
Green onion, green part, finely chopped
Aji limo (small red aji) in slices, for decoration

   Preparation:

Season crab meat with salt, pepper lime juice and chopped cilantro.
Arrange snow peas on dish and place prepared crabmeat on top.
Arrange lettuce leaves and crab claws around crab meat.
Garnish with chopped green onion and aji limo slices.
       
       
 
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