Recipes

Blue Star Crab “Ceviche” with Aji Amarillo &Tostones

Blue Star's Jumbo Lump

• 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
• Sauce:
• 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
• Garnish/Tostones:
• Oil for frying
  1 green plantain, peeled and cut into 2 inch slices
• Salt

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 and all other ingredients into a blender and puree until smooth.Pour ceviche
into bowls and garnish with tostones