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Crab Ceviche with Aji Amarillo & Tostones


Heat the oil to 300F. Fry the plantain slices for 5 minutes. Remove and allow them to cool a little. Place them on some parchment paper, smash them to about ½ of their thickness. Raise the temperature to 375 degrees. Fry until golden brown on both sides.

To Serve:
Heat a small pan over medium heat. Add the oil, cook the onion and garlic until soft. Add
contents of the pan into a blender and puree until smooth with all sauce ingredients.

Cut and combine ginger, serrano, celery, red onion, cilantro, and tomato. Add olive oil, orange juice, lime juice, and Blue Star crab meat. Gently fold in sauce into ceviche mixture.

Pour ceviche into bowls and garnish with tostones.


8 oz Jumbo Lump Blue Star crabmeat

½ tablespoon ginger, peeled and minced

2 tablespoons tiny diced celery

½ Serrano chili, sliced paper thin into rings

2 tablespoons lime juice

¼ cup fresh squeezed orange juice

2 tablespoons olive oil

¼ cup red onion, very thin julienne

1/8 cup cilantro, chopped with stems

1 beefsteak tomato, cut around tomato, ¼ inch in, to keep just the exterior, julienne


1 tablespoon canola oil

1 tablespoon red onion, chopped fine

1 teaspoon garlic, chopped fine

2 tablespoons ajiamarillo

½ cup evaporated milk

6 ounces cream cheese
4 saltines


Oil for frying 1 green plantain, peeled and cut into 2 inch slices