Crab Ceviche With Blueberries And Popcorn Food

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CRAB CEVICHE WITH BLUEBERRIES AND POPCORN



Crab Ceviche with Blueberries and Popcorn image

Provided by Sam Talbot

Categories     Appetizer     Quick & Easy     Low/No Sugar     Lunch     Blueberry     Crab     Summer     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6-8

Number Of Ingredients 13

1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped garlic
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons agave nectar
3/4 cup yuzu juice
Grated zest and juice of 4 lemons
3 tablespoons olive oil
1 pound fresh jumbo lump crabmeat
1 pint blueberries
1 cup plain popcorn

Steps:

  • In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries.
  • To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving.

CUP O' CRAB CEVICHE



Cup o' Crab Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 25m

Yield 12 servings

Number Of Ingredients 8

12 plum tomatoes, cored and coarsely chopped
1/2 jalapeno pepper, seeded and coarsely chopped
1/2 teaspoon sesame oil
7 tablespoons lime juice
Kosher salt and freshly ground black pepper to taste
6 ounces jumbo lump crabmeat, shell and cartilage fragments discarded
2 tablespoons finely sliced cilantro leaves
12 thin lime wedges

Steps:

  • In a blender, combine the tomatoes and jalapeno and puree until smooth. Strain the mixture through a fine-mesh sieve; discard the solids. Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper. Refrigerate until chilled, at least 1 hour and up to 1 day.
  • In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper. Divide the mixture into 12 small balls.
  • Line up 12 chilled 5-ounce juice glasses. Pour 1/4 cup of the tomato liquid into each glass. Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB CEVICHE



Crab Ceviche image

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

Provided by LOUISGUCCI

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package imitation crabmeat, flaked
2 large tomatoes, chopped
1 red onion, finely chopped
½ bunch cilantro, chopped
2 limes, juiced
3 serrano peppers, finely chopped
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 9.3 g, Cholesterol 5.6 mg, Fat 2 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 240.5 mg, Sugar 3.9 g

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