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Crab Ceviche with Blueberries and Popcorn

By Sam Talbot

1.3

(2)

Crab may be my favorite food of all time—except maybe for scallops or octopus#151;and I like it any way I can get it, including in this totally kicky ceviche dish. I know this combination of foods sounds totally off the wall, but I love to play with food, and this play knocks it out of the park. Trust me! (And if you don't want to trust me, trust the diners at The Surf Lodge, where this dish is a top seller and the one people always ask for.)

Recipe information

  • Yield

    Serves 6-8

Ingredients

1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped garlic
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons agave nectar
3/4 cup yuzu juice
Grated zest and juice of 4 lemons
3 tablespoons olive oil
1 pound fresh jumbo lump crabmeat
1 pint blueberries
1 cup plain popcorn

Preparation

  1. Step 1

    In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries.

    Step 2

    To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving.

Nutrition Per Serving

Per serving: 229 calories
19 g protein
20 g carbohydrates
8 g total fat (1 g saturated)
80 mg cholesterol
4 g fiber
344 mg sodium
#### Nutritional analysis provided by Other
Reprinted with permission from The Sweet Life: Diabetes Without Boundriesby Sam Talbot, (C) © 2011 Rodale
TagsCevicheCrabShellfishSeafoodBlue CheeseCheeseDairyStarterDinnerDairy FreeGluten FreeNut FreeEasyQuickCookbooks
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