King Crab Ceviche* Recipe

Prepare crab

If using whole cooked king crab legs, remove shells and pick meat into bite-sized pieces. Pat the crab meat very lightly with paper towels to remove excess moisture. Place in a chilled bowl and keep refrigerated while you prepare the dressing.

Supreme grapefruit

Using a sharp knife, cut away the top and bottom of the grapefruit. Slice off the rind and pith, then carefully cut out the segments between membranes. Collect any juice in a small bowl and roughly chop the segments. Measure 1/2 cup chopped supremes and reserve.

Make citrus-yuzu vinaigrette

In a small bowl, whisk together yuzu juice and lime juice with rice vinegar, honey, and yuzu kosho until the honey dissolves. Slowly whisk in the olive oil to emulsify. Taste and season with sea salt and freshly ground black pepper. If you like more heat, whisk in the minced Fresno/jalapeño. If the vinaigrette is too sharp, add up to 1/2 tsp more honey. Set aside 1 tablespoon of the vinaigrette for finishing drizzle.

Combine crab with dressing

Fold the chopped grapefruit segments gently into the crab meat. Add about 2 tablespoons of the citrus-yuzu vinaigrette to the crab and grapefruit and toss gently to coat — you want the crab slightly dressed, not swimming. Taste and adjust seasoning with a pinch more salt, pepper, or 1/2 tsp more yuzu kosho if desired. Refrigerate for 5–10 minutes to let flavors marry, but do not let sit for more than 20 minutes so the texture remains delicate.

Prepare watercress and herbs

Trim any thick stems from the watercress and spin or pat dry. Roughly chop micro cilantro or chives if using. Reserve a few whole watercress sprigs for finishing.

Gently fold the chopped herbs into the dressed crab mixture just before plating so they remain bright and fresh.

Plate the ceviche

Divide the crab ceviche among 4 chilled small plates or serving spoons (about 1/4 cup per serving). Mound the ceviche slightly in the center.

Add watercress and garnish

Arrange a small cluster of watercress beside or atop each mound. Sprinkle the reserved grapefruit zest ribbons and micro herbs over the ceviche for color and aroma.

Finish with seasoning and drizzle

Sprinkle a small pinch of fine sea salt or a flake of Maldon on each portion, and lightly drizzle the reserved tablespoon of vinaigrette and an optional teaspoon of neutral oil across the top to add sheen.

Serve

Serve immediately with crispy wonton chips or toasted baguette slices on the side. Ceviche is best enjoyed fresh; do not store dressed crab for more than 24 hours.