King crab not only tastes delicious warm, but also enriches many dishes cold – as in this modified version of a ceviche – with a sophisticated Caribbean flavour.
Preparation: Simple
Time: approx. 20-40 minutes
Servings: 4
Ingredients:
2 king crab legs (recommendation: our whole, cooked legs)
2 large red onions
2 pieces of avocado
1 pc. chilli pepper
1 bowl of raspberries (alternatively pomegranate, mango or kiwi)
1 pc. ginger
2 pcs. garlic cloves
1 tin of sweetcorn
1-2 pcs. limes
1 large bunch of flat-leaf parsley
Preparation:
Halve the red onions and cut into thin, oblong pieces. Finely chop the garlic, ginger and chilli pepper, drain the sweetcorn and place everything together in a bowl. Pluck the leaves from the flat-leaf parsley and roughly chop them before adding them to the other ingredients.
Deseed and dice the avocados, pour over the lime juice and mix together with the other ingredients.
Cut the king crab legs lengthways with kitchen scissors and remove the tender flesh. Make sure that the claws in the meat remain attached to the shell. Cut the crab meat into bite-sized pieces and fry briefly with a little garlic and olive oil before adding to the salad.
Finally, carefully stir the raspberries (or alternatively other fruit) into the ceviche.
