CRAB CEVICHE WITH BLUEBERRIES AND POPCORN

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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.

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