“New from the Kitchen”
Recipe of the Month – October 2013
Appetizers & Sorbets: Crab Ceviche
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
1 finely chopped serrano pepper (or to taste)
1 tablesppon ketchup
1/2 cup V8 juice
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.