King Crab Shrimp and Squid Ceviche
Ingredients
1/3 lb king crab, shelled | ||
1/3 lb medium shrimp, peeled deveined and cooked | ||
1/3 lb squid bodies, cut into rings | ||
1 shallot, minced | ||
1 jalapeno pepper, seeded and minced | ||
juice of 2 limes | ||
1 small roma tomato, peeled, seeded and chopped | ||
1 tbs fresh cilantro, chopped | ||
zest of 1 lime | ||
kosher salt and pepper to taste | ||
4 butter lettuce leaves to serve |
- In simmering water cook and squid and shrimp for 3 minutes. Drain and cool under running water.
- Add the shelled king crab, cut into 1/2 inch chunks in a bowl along with the shrimp and squid.
- Add the tomato and cilantro and jalapeno.
- Add the lime juice and zest. Season with salt and pepper and mix well.
- Refrigerate covered for 15 minutes.
- To serve place equal amounts of the crab, shrimp and squid into butter lettuce cups and serve right away.
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