Cup o' Crab Ceviche

Name: Cup o' Crab Ceviche
Ingredients: 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

8 ingredients

9 steps

Ingredients

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

Directions

1

In a blender, combine the tomatoes and jalapeno and puree until smooth.
2

Strain the mixture through a fine-mesh sieve; discard the solids.
3

Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper.
4

Refrigerate until chilled, at least 1 hour and up to 1 day.
5

In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper.
6

Divide the mixture into 12 small balls.
7

Line up 12 chilled 5-ounce juice glasses.
8

Pour 1/4 cup of the tomato liquid into each glass.
9

Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.