1 lb 2 oz (½ k) lump crab meat, picked over and flaked
20 snow peas or Chinese peas, cooked until crisp tender, cut into thin julienne
¼ cup cilantro leaves, finely chopped
2 fresh yellow aji, seeded and deveined, cut into thin julienne
Juice of 6 – 8 limes
12 whole cooked crab claws, to serve with the ceviche (optional)
Green onion, green part, finely chopped
Aji limo (small red aji) in slices, for decoration
Season crab meat with salt, pepper lime juice and chopped cilantro.
Arrange snow peas on dish and place prepared crabmeat on top.
Arrange lettuce leaves and crab claws around crab meat.
Garnish with chopped green onion and aji limo slices.