Sunday, April 5, 2009

Crab Ceviche

As an added touch to our Mexican meal the other night I decided to whip up a quick ceviche. I was way in the mood for crab and felt that this would be a nice accompaniment to our meal.

Crab Ceviche

1 red bell pepper, diced

1 Serrano pepper, sliced thin

1/2 red onion, diced

the juice of one lime

1 pound of crab meat

In a small container combine red bell pepper, onion, sliced Serrano, and lime juice. Place container in refrigerator and let sit for at least 3 hours. Right before serving, fold in crab meat and serve. Note: if pepper is too hot, deseed, dice, or cut down on amount used.

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