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.