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California Almond Ceviche

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35
serves

INGREDIENTS

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

INSTRUCTIONS

  1. 1
    Combine fresh juices, chilies and garlic in a medium size bowl.
  2. 2
    Grill prawns, 1 minute on each side and cool down rapidly. Prawns should be cooked medium to medium rare.
  3. 3
    Once prawns are cool, rough chop, fold into juice mixture and crab (optional), let marinate for up to 1 hour.
  4. 4
    Before serving strain off excess liquid (if desired) and toss with segments, mint and cilantro.
  5. 5
    Serve immediately with cucumber slices.
  6. 6
    Store under refrigeration in an air tight container.

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preparation methods
Meals/Courses
cuisines European, French
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