Crab and avocado are natural partners and both respond well to the delicate flavor of Japanese lightly pickled ginger.
- 9oz (250g) white crab meat, shredded and all bits of shell removed
- 2 tbsp pickled ginger, drained and shredded
- zest of ½ lime juice of ½–1 lime
- 1 avocado
- handful of arugula leaves or watercress sprigs
- extra virgin olive oil
- ground sansho
Directions: marinate the crab with the ginger, lime zest, and most of the juice for 30 minutes. Slice the avocado and brush it with the remaining juice to prevent it from discoloring. Make a bed of arugula or watercress, arrange the avocado slices on one side, and the crab and ginger on the other. Pour a little olive oil over and sprinkle with sansho.