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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