Crab Ceviche with Blueberries and Popcorn
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6-8
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons ground cumin
- 2 tablespoons ground cinnamon
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon finely chopped garlic
- 1 pint blueberries
- 2 tablespoons agave nectar
- 2 tablespoons finely chopped fresh ginger
Preparation In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries. To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving. Per serving: 229 calories, 19 g protein, 20 g carbohydrates, 8 g total fat (1 g saturated), 80 mg cholesterol, 4 g fiber, 344 mg sodium Nutritional analysis provided by Other Reprinted with permission from The Sweet Life: Diabetes Without Boundriesby Sam Talbot, (C) © 2011 Rodale
Preparation In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil. Using a rubber spatula, carefully fold in the crab and blueberries. To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving. Per serving: 229 calories, 19 g protein, 20 g carbohydrates, 8 g total fat (1 g saturated), 80 mg cholesterol, 4 g fiber, 344 mg sodium Nutritional analysis provided by Other Reprinted with permission from The Sweet Life: Diabetes Without Boundriesby Sam Talbot, (C) © 2011 Rodale
