Part of our ‘Around the World’ series with Chef & Author Theo Michaels, this recipe is inspired by the Caribbean:
“Vibrant and refreshing canned crab and mango ceviche; the perfect summer recipe; total simplicity yet delicious!”
Drain the mango slices and break them up into small bitesize pieces in a mixing bowl. Drain the crab meat and add to the bowl. Add the red onion, sliced chilli, fresh herbs and salt. Squeeze over the lime juice and olive oil and gently fold together. Taste, adding more salt, lime or chilli as needed. Serve chilled with a cold beer!