Crab ceviche with coconut milk

Ingredients

• crab meat - 100 g
• shallot garlic - 5 g
• chili pepper - 1 g
• cilantro - 1 g
• coconut dressing - 60 g
• lime fresh - 5 g
• cilantro leaves for decoration - 3 g
• coconut milk - 130 g
• fish broth - 100 g
• cream - 50 g

Cooking

Step 1

Reduce coconut milk, broth and cream to half. Cool down.

Step 2

Defrost crab meat, peel. Break into small pieces.

Step 3

Mix the meat with the onion cut into long pieces, and the cilantro and pepper cut into small pieces, mix, pour over the coconut dressing and fresh juice. Garnish with cilantro sprigs when serving.