Crab Ceviche with Coconut Milk
by Editorial Staff
A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.
Ingredients
- crab meat – 100 g
- shallots – 5 g
- chili pepper – 1 g
- cilantro – 1 g
- coconut dressing – 60 g
- lime fresh – 5 g
- cilantro leaves for decoration – 3 g
- coconut milk – 130 g
- fish broth – 100 g
- cream – 50 g
Directions
- Boil coconut milk, broth, and cream to half. Cool down.
- Defrost crab meat, peel. Break into small pieces.
- Combine the meat with long slices of onion and small pieces of cilantro and pepper, stir, pour over the coconut dressing and fresh juice. Garnish with cilantro sprigs when serving.
Enjoy your meal!
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