Coconut Crab Ceviche
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Coconut Crab Ceviche
Yields16 ServingsPrep Time45 mins
Crab Base
 2 lbs Crab Sensations, gently crumbled
 16 oz Coconut Milk​
 ½ cup lime juice
Guacamole
 2 Avocado
 1 tsp Guac and More Seasoning
 Salt and pepper to taste​
 Pickled red onions​ (to taste, usually a small handful)
 Cress or microgreens (optional garnish​)
Passionfruit Habanero "Caviar"
Sodium Alginate Bath​
 3 g sodium alginate​
 325 g water​
Calcium Chloride Bath
 5 g calcium chloride
 1000 g (1 L) water
Flavor Syringe #1
 200 g Pineapple Coconut Juice
Flavor Syringe #2
 50 g Red Passionfruit Syrup​
 3 g Habanero Concentrate
 147 g Club Soda
Crab Base:
1

In a large mixing bowl, combine crumbled crab, coconut milk and lime juice. Stir until all ingredients are incorporated. Set mixture aside to marinate. ​

For Guacamole:
2

Combine mashed avocado with Guac and More Seasoning. Season with salt and pepper to taste.

For Passionfruit Habanero “Caviar”:
3

Dissolve sodium alginate in water, using an immersion blender to get the powder in solution (could take 5-10 minutes). In a pot, bring the solution to a boil and then let cool to room temperature. In a separate bowl, dissolve the calcium chloride in water.​

4

In a small bowl, mix together your liquid of choice with the sodium alginate solution in a roughly 2:3 v/v ratio (liquid of choice: sodium alginate solution). Using a pipette or syringe, gently squeeze the liquid out drop by drop into the calcium chloride bath. Small spheres will form. Let the spheres "cook" for about 1 minute before removing them from the bath using a slotted spoon. Rinse with water before serving.​

5

Serve immediately. 

6

Combine the two finished “caviar” flavors. To garnish ceviche, top with ~1 tablespoon of “caviar”.

 

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Ingredients

Crab Base
 2 lbs Crab Sensations, gently crumbled
 16 oz Coconut Milk​
 ½ cup lime juice
Guacamole
 2 Avocado
 1 tsp Guac and More Seasoning
 Salt and pepper to taste​
 Pickled red onions​ (to taste, usually a small handful)
 Cress or microgreens (optional garnish​)
Passionfruit Habanero "Caviar"
Sodium Alginate Bath​
 3 g sodium alginate​
 325 g water​
Calcium Chloride Bath
 5 g calcium chloride
 1000 g (1 L) water
Flavor Syringe #1
 200 g Pineapple Coconut Juice
Flavor Syringe #2
 50 g Red Passionfruit Syrup​
 3 g Habanero Concentrate
 147 g Club Soda

Directions

Crab Base:
1

In a large mixing bowl, combine crumbled crab, coconut milk and lime juice. Stir until all ingredients are incorporated. Set mixture aside to marinate. ​

For Guacamole:
2

Combine mashed avocado with Guac and More Seasoning. Season with salt and pepper to taste.

For Passionfruit Habanero “Caviar”:
3

Dissolve sodium alginate in water, using an immersion blender to get the powder in solution (could take 5-10 minutes). In a pot, bring the solution to a boil and then let cool to room temperature. In a separate bowl, dissolve the calcium chloride in water.​

4

In a small bowl, mix together your liquid of choice with the sodium alginate solution in a roughly 2:3 v/v ratio (liquid of choice: sodium alginate solution). Using a pipette or syringe, gently squeeze the liquid out drop by drop into the calcium chloride bath. Small spheres will form. Let the spheres "cook" for about 1 minute before removing them from the bath using a slotted spoon. Rinse with water before serving.​

5

Serve immediately. 

6

Combine the two finished “caviar” flavors. To garnish ceviche, top with ~1 tablespoon of “caviar”.

Coconut Crab Ceviche
IngredientsDirections