Cup o' Crab Ceviche

1. 1

   In a blender, combine the tomatoes and jalapeno and puree until smooth.

2. 2

   Strain the mixture through a fine-mesh sieve; discard the solids.

3. 3

   Stir in the sesame oil and 4 tablespoons of the lime juice and season with salt and pepper.

4. 4

   Refrigerate until chilled, at least 1 hour and up to 1 day.

5. 5

   In a medium bowl, toss together the remaining 3 tablespoons lime juice, the crab and the cilantro and season with salt and pepper.

6. 6

   Divide the mixture into 12 small balls.

7. 7

   Line up 12 chilled 5-ounce juice glasses.

8. 8

   Pour 1/4 cup of the tomato liquid into each glass.

9. 9

   Using tongs, gently drop a crab ball into each glass, hang a lime wedge over each rim and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.