Receta Crabmeat Ceviche + a $100 Visa Gift Card Giveaway
Those of you who have been reading my blog for a while know about my ties to South Louisiana. My Mom’s sister and her family lived in the Lake Charles area, and road trips to that part of the country were an annual summer occurrence for our family. Years later, I attended college in South Mississippi, which is a hop, skip, and a jump from New Orleans. I made many trips to The Big Easy during those years.
As a child, I was an adventurous epicure. Probably most kids at ten years old, would be repulsed by the thought of eating a “crawdaddy”, the freshwater crustacean that crawls around muddy, wet areas. Not me, however.
Aunt Sarah took us to the Chateau Charles for lunch one day, and when I saw them on the menu, I jumped at the chance to try the mini-lobster-like critters. For years, my parents joked about my expression when the waiter uncovered a huge dome-covered platter of boiled crawfish. I think the joke was something about eyes as big as silver dollars! I quickly got the hang of popping off the tail, peeling the shells, and devouring them. I’m sure I kept the family waiting as I made my way through two or three pounds.
We didn’t have access to fresh shrimp in North Mississippi when I was growing up. One of the highlights of a visit to Aunt Sarah’s house was her famous fried shrimp, fresh from the Louisiana Gulf. She would make pounds of the shrimp along with her Sarah Sauce, and the cousins would always fight over the last ones left on the platter.
Of course, I never made it to New Orleans without indulging in some fresh Louisiana Seafood. Back in the day, Cajun Chef Paul Prudhomme was famous for popularizing blackened seafood. His restaurant, K-Paul’s, was a favorite stop, along with Commander’s Palace, Antoine’s, and Galatoire’s. I’ve certainly eaten my share of Louisiana shrimp, crawfish, oysters, and crab at these establishments over the years.
The Louisiana Seafood Promotion and Marketing Board builds its brand on three pillars of what is most important in the enjoyment of seafood:
Ecology: Louisiana boasts a network of waterways including two alluvial deltas, rich estuaries, brackish bayous and lakes meeting the Gulf of Mexico.
Abundance: Louisiana produces a volume and variety of superior seafood unlike anything found elsewhere.
Celebration: In a state that is renowned for its celebratory nature, turning a meal into a social event is the norm. Louisiana delights in its plentiful seafood, but never more so than when celebrating it with others.
Much of the seafood that you find in markets around the country is imported from other countries with less strict regulations than in the United States. Buying domestic seafood, such as Louisiana Seafood, guarantees that you are getting superior quality.
For more information about the Louisiana Seafood Board, visit their website, or find them on Facebook, Twitter, Pinterest, Instagram, and YouTube.
For today’s post, I’ve made Crabmeat Ceviche that’s featured on their website. This Ceviche requires just a few ingredients and takes minutes to make. It is a deliciously fresh and light way to start a meal. Crabmeat is the star of the show in this dish, and it’s not overpowered by the other ingredients. Use the best quality crabmeat and tomatoes you can find, and I assure you that you will love this recipe. You can find this recipe and others by visiting their recipe page.
What Louisiana Seafood recipe would you like to try? Let me know in the comments below for a chance to win a $100 Visa gift card!
Ingredients
- 1 pound jumbo lump Louisiana crabmeat
- 1/2 jalapeño pepper, seeded, ribbed, and finely minced
- 2 tablespoons finely minced red onion
- 1 large ripe tomato, seeded and diced
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Lime slices (for garnish)
- Cilantro leaves (for garnish)
Instructions
1. Pick through crabmeat to remove any shells or cartilage and place in a medium bowl. Add jalapeño, onion, tomato, lime juice, olive oil, cilantro, salt, pepper and gently toss to combine, being careful to not break up crabmeat.
2. Spoon ceviche into chilled martini or margarita glasses. Place lime slices on rim of glasses and garnish with cilantro leaves. Serve immediately.
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http://southernboydishes.com/2015/06/12/crabmeat-ceviche-a-100-visa-gift-card-giveaway/
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