Chilled Crabmeat Ceviche Caviar

Chilled Crabmeat Ceviche Caviar

For my dinner hosting a Japanese guest, I’ve made this appetizer to kick off the evening, which has later been featured @ PetitChef. Comparing to my previous Ceviche, I’ve added green apples for an uplifting touch & topped it off with caviar.

Serves: 4 

  • 4 tsp Caviar
  • ½ green apple
  • 5 stripes Crabmeat
  • 5 tbsp mayonnaise
  • 1 tsp olive oil
  • ½ lime

Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

  1. Peel skin off apple & cut into cubes.
  2. Blanch & chop crabmeat. Add lime, olive oil & mayo. Mix well & stir in apple cubes.
  3. Transfer to serving class & top it up with caviar. Refrigerate for at least 2-3 hrs & served chilled.

See it on my blog

Check out this easy-to-do refreshing appetizer!

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