Dungeness Crab Ceviche

Mario Batali
Servings: 4
1 to 2 hr

A great alternative to fried food at your next party

  • Ingredients
  • step-by-step directions
Dungeness Crab Ceviche
  • 1 Dungeness Crab
  • 1/2 Fennel Bulb (cored and sliced very thin; fronds reserved for garnish)
  • Juice of 1 Lemon
  • Juice and Zest of 1 Grapefruit
  • 1 Jalapeno (seeded and finely chopped)
  • 1/4 cup Very Good Extra Virgin Olive Oil plus more to drizzle
  • Kosher Salt
  • Freshly Ground Pepper
  • Red Endive Leaves (to serve)
  • Fill a very large pot (big enough to fit the Crab with the lid closed) with one inch of water. Bring to a boil, and place the Crab inside and steam for 2 1/2 to 3 minutes. Remove and allow to cool slightly. Remove all of the meat.
  • In a large bowl, combine the Fennel, Lemon Juice, Grapefruit Zest and Juice, Jalapenos, Olive Oil, Salt and Pepper. Genlty toss until well combined. Chill for at least 1 hour.
  • Transfer to a serving bowl, and garnish with Fennel Fronds and a drizzle of Olive Oil. Serve with Red Endive Leaves.
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