Ceviche from Ecuador

Name: Ceviche from Ecuador
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Carrot (100 g); 150 g Celeriac; 1 tsp (5 g) Olive oil; 250 g strained tomatoes; 300 ml Fish stock; 1 red onion; 400 g North Sea crab meat; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp coarse black pepper; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Carrot (100 g)
150 g Celeriac
1 tsp (5 g) Olive oil
250 g strained tomatoes
300 ml Fish stock
1 red onion
400 g North Sea crab meat
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp coarse black pepper
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrot and celery and cut into small cubes. Heat the oil in a pot. Add the carrot and celery and fry until transparent. Add fish stock and strained tomatoes. Bring to the boil and simmer for 5 minutes.
2
Meanwhile peel the onion, cut it into rings and add it to the hot soup. Add crabs and stir carefully. Season with lemon juice and coarse pepper. Chill the soup. Garnish with parsley.
3
It goes well with toast.