Cup o' Crab Ceviche

Name: Cup o' Crab Ceviche
Total time: 25 min
Yield: 12 servings
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

By Molly O'Neill

Total Time: 25 minutes, plus refrigeration
Rating: 4(7)
Comments: Read comments

Featured in: Food; Reality Bites

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Ingredients

Yield:12 servings

12plum tomatoes, cored and coarsely chopped
½jalapeno pepper, seeded and coarsely chopped
½teaspoon sesame oil
7tablespoons lime juice
Kosher salt and freshly ground black pepper to taste
6ounces jumbo lump crabmeat, shell and cartilage fragments discarded
2tablespoons finely sliced cilantro leaves
12thin lime wedges

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Line up 12 chilled 5-ounce juice glasses. Pour ¼ 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.