Crab Ceviche

“New from the Kitchen”
Recipe of the Month – October 2013

crab ceviche
Appetizers & Sorbets: Crab Ceviche

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Ingredients 
16 ounces crabmeat
1 1/2 cups cilantro, chopped (stems removed)
1/2 white onion chjopped
2 Roma tomaotes, seeds removed and diced
1 seedless cucumber, chopped
3 lime
1 finely chopped serrano pepper (or to taste)
1 tablesppon ketchup
1/2 cup V8 juice

Instructions 
In a large bowl, blend the crab meat without breaking too much

Add the juice of two limes, onion, tomatoes, cucumber, and serrono pepper

Add the salt, then combine the ketchup, V8 juice and juice form third lime

Add the cilantro and more salt if needed.

Serve in a Martini glass with a slice of lime.