Spider Crab Ceviche

Spider Crab Ceviche, or Ceviche de Centolla, is a traditional Ecuadorian coastal delicacy that captures the freshness of the sea and the vibrant flavors of tropical produce. This dish features succulent spider crab meat, perfectly complemented by fresh vegetables and a zesty lime dressing, all served in the crab's own shell for a truly unique presentation. Delight your senses with the authentic taste of Ecuadorian cuisine, perfect as an appetizer or a main course for a special gathering.

Ingredients

🦀 2 large spider crabs Centolla, approximately 1-2 kg each
💧 8-10 liters water
🧂 2-3 tablespoons salt, plus additional to taste
🧄 6-8 cloves garlic, peeled and sliced
🌶️ 1 large green pepper/chili, halved mild variety
🧅 2-3 red onions 1 for broth, 1-2 finely diced for ceviche
🥒 1-2 medium cucumbers, peeled and diced
🍅 2-3 medium tomatoes, diced
🌿 1 small bunch cilantro, finely chopped
🍋 2-3 limes, juiced

Instructions

1- Scrub the Crabs:

• Thoroughly clean the spider crabs with a pink plastic scrub brush under running water to remove any debris from their shells.

2- Prepare the Broth:

• Fill a large aluminum pot with 8-10 liters of water.
• Bring it to a rolling boil on a standard two-burner gas stove.

3- Season the Water:

• Add 2-3 tablespoons of salt.
• Include sliced garlic cloves, halved green pepper, and red onion wedges from one onion to infuse the water.

4- Cook the Crabs:

• Submerge the cleaned crabs in the boiling water.
• Let them cook for about 15 minutes until their shells turn a vibrant red-orange.

5- Cool and Clean:

• With tongs or a large slotted spoon, remove the crabs and allow them to cool.
• Once cool, separate the top shell and discard the grey gills and any non-edible parts.

6- Extract the Meat:

• Carefully extract the white crab meat from the body and legs.
• Use small metal spoons to gather all edible bits into a bowl.

7- Chop the Vegetables:

• Finely dice 1-2 red onions.
• Peel and dice the cucumbers and tomatoes.
• Rinse the diced onions in a green plastic strainer to soften their flavor.

8- Mix the Ceviche:

• In one of the cleaned crab shells, combine the crab meat, diced onions, cucumber, tomato, and chopped cilantro.

9- Dress the Ceviche:

• Squeeze fresh lime juice over the mixture.
• Add salt to taste and mix thoroughly with a spoon to ensure all ingredients are well combined.

10- Serve and Enjoy:
- Serve the ceviche directly in the crab shell on a white serving plate.
- Enjoy alongside fried green plantains and a bowl of white rice for a complete meal.

Prep Time: Approximately 30–45 minutes
Cook Time: Approximately 15 minutes
Total Time: Approximately 45–60 minutes
Servings: 4 as an appetizer or 2 as a main course
Equipment:

• Large aluminum pot (no visible brand)
• Gas stove (no visible brand)
• Pink plastic scrub brush (no visible brand)
• Chef’s knife (no visible brand)
• Wooden cutting board (no visible brand)
• Large slotted spoon/tongs (no visible brand)
• Small metal spoons (no visible brand)
• Manual metal lime squeezer (no visible brand)
• Green plastic strainer (no visible brand)
• White serving plate (no visible brand)

Cooking Tips

• Be sure to thoroughly clean the crabs before cooking to ensure the pristine taste of the seafood.
• Pay attention to the boiling time; overcooking the crab can lead to tough meat.
• Rinsing the diced onions helps to mellow out their sharpness, enhancing the balance of flavors in the ceviche.
• Appreciate the natural flavors and resist adding sauces for an authentic experience.

#cevichedelights #seafoodlover #ecuatorianflavors #spidercrab #tropicalcuisine

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Spider Crab Ceviche