Jose Garces' Crab Ceviche (Ceviche de Cangrejo)

This Ecuadorian dish's various notes sing out distinctly—the bright flavors and acidity of the citrus fruits and tomato, the heat and crunch of the jalapeño and onion, the smooth savor of the olive oil, the tender sweetness of the crabmeat, the pungent leafiness of the cilantro, and the gentle spike of the salt all fall into perfect harmony

Jose Garces is the chef and owner of restaurants in Philadelphia, Chicago, Palm Springs, and Atlantic City and the author of two cookbooks, Latin Evolution and The Latin Road Home. He is the 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold Food Network's Iron Chef title. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, Pa., where he and his team grow much of the produce for his Philadelphia restaurants. Garces lives in Philadelphia.

 

 

 


Ingredients
1/2
red onion, finely diced
2
small plum tomatoes, finely diced
2
jalapeño chiles, seeds and ribs removed, minced
1/4
cup
freshly squeezed orange juice
1/4
cup
freshly squeezed lime juice
1/4
cup
extra virgin olive oil
2
teaspoons
agave nectar
2
pounds
peekytoe crabmeat, cooked and shelled
1
pound
stone crab claw, cooked and shelled
1/4
cup
minced fresh cilantro
1
kosher salt and freshly ground black pepper
1
Lime wedges, for garnish
*
Ají Costeño, for garnish
*
zest of 2 oranges and 2 limes
Directions
Combine the onion, tomato, jalapeño, orange and lime zests and juices, oil, and agave nectar. Mix well.
Gently fold in the crab and cilantro and season to taste with salt and pepper.
Divide the ceviche among eight small bowls, garnish and serve immediately with lime and ají.
Reprinted With Permission From The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico and Peru by Jose Garces. Copyright © 2012 by Jose Garces. With the permission of the publisher, Lake Isle Press.

The base number of servings for this recipe is 8
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