California Almond Ceviche

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serves

5 green thai chili, minced

3 red thai chili, minced

1/2 oz. garlic, minced

1/4 oz. cilantro, chiffonade

1/8 oz. mint, chiffonade

4 oz. lime juice, fresh

6 oz. grapefruit juice, fresh

1 lb. prawns, fresh

1/2 lb. crab (optional)

Kosher salt, to taste

12 oz. almonds, diced and toasted

6 oz. grapefruit segments, diced

1

Combine fresh juices, chilies and garlic in a medium size bowl.
2

Grill prawns, 1 minute on each side and cool down rapidly. Prawns should be cooked medium to medium rare.
3

Once prawns are cool, rough chop, fold into juice mixture and crab (optional), let marinate for up to 1 hour.
4

Before serving strain off excess liquid (if desired) and toss with segments, mint and cilantro.
5

Serve immediately with cucumber slices.
6

Store under refrigeration in an air tight container.