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Jun 07

Recipe: Mysterysnail Ceviche

This tasty ceviche will make a great appetizer and invasive species conversation starter!

Ingredients

  • 4 oz imitation crab meat, flaked
  • 25 Chinese mysterysnails, fully cooked*
  • 1 tomato, chopped
  • 1/4 red onion, chopped
  • 1/2 bunch cilantro, chopped
  • 2 serrano peppers, chopped
  • 1 lime
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper

*See our instructions on cooking mysterysnails for details

Directions

  1. Toss crab meat and snails in a bowl with oil and vinegar until well coated
  2. Stir in tomato, onion, cilantro, and peppers
  3. Squeeze in lime juice, add generous portion of salt and pepper, and stir thoroughly
  4. Refrigerate at least one hour
  5. Serve chilled.  We preferred tortilla chips as our ceviche medium, but experiment to find what works best for you.

Mysterysnail Ceviche served with tortilla chips

1 ping

  1. Eating Invasives | Live from the Lakes: A Wisconsin Lakes Blog

    [...] mystery snail cuisine as a means for “disposal”, check out Invasivore.org. May we suggest the mystery snail ceviche or the mystery snail [...]

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