Chilled Crabmeat Ceviche Caviar
By: Blackswan
Published: Thursday, December 10, 2009 - 6:09pm

Ingredients




4 teaspoons Caviar
1/2 Green apple
5 stripes of Crabmeat
5 tablespoons mayonnaise
1 teaspoon olive oil
1/2 lime

Preparation

1 Peel skin off apple & cut into cubes. 2 Blanch & chop crabmeat. Add lime, olive oil & mayo. Mix well & stir in apple cubes. 3 Transfer to serving class & top it up with caviar. Refrigerate for at least 2-3 hrs & served chilled.

About


For my dinner hosting a Japanese guest, I’ve made this appetizer to kick off the evening. Comparing to my previous Ceviche, I’ve added green apples for an uplifting touch & topped it off with caviar.