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Cóctel de Cangrejo y Jaiba




Source of Recipe


Denver Post


Recipe Introduction


Crab Cocktail
Jaiba and cangrejo are two different species of crab available in Mexico. It is important that the seafood be extremely fresh. From Patricia Quintana, serves 6.


List of Ingredients




For the seafood cocktail:

3/4 cup white onion, minced

4 ripe medium plum tomatoes, finely chopped

1/2 cup olives stuffed with pimento, finely chopped

1-2 medium fresh jalapeño chiles, minced

3 1/2 cups fresh crab (if possible a mixture of jaiba and cangrejo species)

The juice of 6-8 limes

8 tablespoons extra virgin olive oil

1 tablespoon salt, or to taste

1 teaspoon freshly ground black pepper

For the garnish:

Water

Salt to taste

Extra-virgin olive oil

6 tortillas, approximately 3-3 1/2 inches diameter

Recipe



Prepare the cocktail: In a glass bowl, combine onion, tomatoes, olives, chiles and cleaned crabmeat. Add lime juice and olive oil and season to taste with salt and pepper. Allow mixture to marinate in refrigerator for a minimum of 40 minutes.

Prepare the garnish: Combine water and salt. With a pastry brush, dampen surface of tortillas. Preheat a comal or griddle and toast tortillas on both sides until they are crisp. Another option is to cut the tortillas into wedges and fry them. Serve on the side to accompany the seafood cocktail.

To serve: Spoon mixture into individual tequila shots and arrange on a serving platter or a serving board. Drizzle a little extra-virgin olive oil over each shot glass. Serve the tortillas on the side.