Louisiana Crabmeat Ceviche
Chef Arthur Durham, La Truffe Sauvage

Makes 4 to 5 appetizer servings.

1 pound jumbo lump crabmeat
1/2 jalapeño
2 tablespoons red onion
1 large, ripe tomato
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Check the crabmeat for shell pieces and clean as needed. Place in a medium-sized bowl. Seed the jalapeño, depending upon the heat you prefer – the more white ribbing left, the hotter the dish will be. Mince finely along with onion. Cut the outer flesh away from the tomato, discarding pulp and seeds. Dice finely. Add the lime juice, olive oil, cilantro, salt and pepper. Gently toss and check seasoning. Serve in a chilled martini glass.