Crab Ceviche

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

A zesty mix of lime, cilantro and Serrano peppers infuses this crab ceviche with bold flavor. The ceviche can be served with tostadas or crackers for a flavorful appetizer.

Ingredients

16 oz. crab meat
1 1/2 cups of fresh chopped cilantro
1/2 white onion, chopped
2 tomatoes, diced
1 seedless cucumber, diced
3 limes
3 finely chopped Serrano peppers (optional)
1 tbs. of ketchup
1/2 cup of Clamato, Kermato or V8 juice

Steps

1. In a large bowl, blend the crabmeat without breaking it up excessively.

2. Add the juice of two limes, onion, cilantro, tomatoes, cucumber and Serrano peppers. Add salt. Combine the ketchup, clamato and the juice of the third lime. Add more salt if necessary.

3. Serve with tostadas or crackers.

More From FoodService Director

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources