Healthy dishes can be delicious too like this local spin on a Latin American classic.

For the broth
Juice of 3 limes, plus finely
grated zest of ½ lime
Juice and finely grated zest of 1 lime
Juice of 1 orange, plus the finely
grated zest of ½ orange
1 tablespoon extra virgin olive oil
½ teaspoon Tabasco sauce
1 teaspoon sea salt or kosher salt

For the corn salsa
1 ear fresh sweet corn, charred on the grill
¼ cup julienned red onion
Juice of 1 lime
1 tablespoon extra virgin olive oil
½ teaspoon sea salt or kosher salt
2 tablespoons packed, chopped fresh cilantro

For the tomatoes
21 heirloom cherry tomatoes, preferably different varieties,
shapes and colors, sliced in half
Juice of 1 small lemon
1 tablespoon extra virgin olive oil
½ teaspoon sea salt or kosher salt

1 pound lump crabmeat (or whichever style you prefer that’s fresh), carefully picked over to remove any shells
3 or 4 fresh padron or shishito peppers, trimmed, seeds and membranes removed, and very thinly sliced in circles (you can substitute Fresno chiles or seeded jalapeños, thinly sliced)
Large pieces of crispy fried homemade tortilla chips, lightly salted (see below)

Make the broth: In a small bowl, whisk together all the broth ingredients until well combined. Cover and chill until ready to serve.

Make the salsa: Holding the stem end of the corn cob and placing the pointed tip on the counter or in a bowl, use a knife to cut down the cob, removing the kernels; place in a small bowl. Add the rest of the salsa ingredients, except the cilantro, to the corn. Toss to combine, then cover and refrigerate until ready to serve.

Prepare the tomatoes: Just before serving, in a medium bowl, toss the tomatoes with the lemon  juice, olive oil and salt; taste for seasonings.

To serve: Whisk the broth to recombine, taste and adjust seasonings, and then add the crabmeat. Toss well to coat the crabmeat. Add the cilantro to the corn salsa, toss to combine well, and then taste and adjust seasonings. Combine the crabmeat mixture with the corn salsa and let sit for a few minutes. Check again for seasonings and adjust if necessary.

On individual plates, evenly portion the crab-corn mixture (scoop it out of the broth), then top each with about 7 thin slices of the pepper and about 7 halves of different colors and varieties of heirloom tomatoes. Add a little crab broth, if desired, and then drizzle each serving with the juices that accumulated from the tomatoes. Garnish with crispy fried tortilla chips and serve immediately.

Serves 6.


Posted on 2017-07-01 by