Fresh crab ceviche with mango and coconut
Prep Time
15 mins
Total Time
15 mins

Course: Appetizer
Cuisine: American, Seafood
Servings: 2 people
  • 200 g fresh white crab meat
  • 1 tbsp desiccated coconut
  • 3 tbsp cubed fresh mango
  • 1 tbsp sliced jalapeño
  • 2 finely chopped spring onions
  • 4 tbsp coconut milk
  • 1/2 fresh lime
  • A sprig of loosely chopped fresh coriander
  • A handful of salted tortilla chips
  1. Mix the crab meat with the coconut, mango, jalapeño and onions in a large bowl

  2. Pour the coconut milk and lime juice over the mixture and stir throughout, along with a handful for the freshly sliced coriander 

  3. Grab a handful of the mixture and squeeze until most of the liquid escape. Compact the crab mixture into a tight pile and place onto a plate 

  4. Pour the coconut milk around the pile of crab and place a few of the tortilla chips on the side