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Chilled Crabmeat Ceviche Caviar


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For my dinner hosting a Japanese guest, I?ve made this appetizer to kick off the evening. Comparing to my previous Ceviche, I?ve added green apples for an uplifting touch & topped it off with caviar.

4 tsp Caviar
½ Green apple
5 stripes of Crabmeat
5 tbsp mayonnaise
1 tsp olive oil
½ lime

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






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