Chef Benjamin Wan has generously shared his recipe for Coya’s King Crab with Aji Rocoto and Peruvian Avocado. This has to be one of my favorite dishes, and for good reason. King crab, coconut, and chili nestled underneath sliced avocado and caviar? It’s light, healthy, and I can’t think of anything more refreshing to enjoy on a warm summer night.
King Crab with Aji Rocoto and Peruvian Avocado – serves 2
- 100 grams cooked king crab meat
- 1 small finely chopped shallot
- 2 tablespoons chopped roasted red peppers
- 1 teaspoon chopped dehydrated rocoto chili (substitute red chilli of your choice, consider the heat and adjust the quantities depending on what you’re using)
- 2 teaspoons chopped coriander
- 1 Peruvian avocado (substitute any ripe avocado)
- 1 diced peeled cucumber
- ½ teaspoon lime zest
- Maldon salt
- Coriander oil (optional)
- ½ cup coconut milk
- 20 grams rocoto chili (see above for substitutions)
- 100 grams coriander stalks (optional)
- Coriander cress
- Togarashi pepper (click the link and substitute ingredients accordingly, you want smoked peppery taste)
- Curry oil or spicy pepper infused oil
- 4 grams Oscietra caviar (you can substitute with a fine quality caviar)
In a saucepan over medium heat, reduce the coconut milk with coriander stalks and rocoto chilli to a thick consistency – about 15 minutes.
Strain through a chinois or fine mesh strainer.
Blowtorch the diced cucumber until lightly charred. If you don’t have a blowtorch, just use fresh cucumber.
Combine the cooked crab meat, chopped shallots, peppers, chilli, coriander with a little reduced coconut milk. Season with salt, lime zest, and coriander oil.
Thinly slice the avocado and brush with coriander oil.
Arrange 2 slices on a plate, spoon the crab mix on top.
Arrange 3 slices over the crab.
Sauce the reduced coconut milk around the plate.
Spoon the diced cucumber over the avocado.
Lightly season with togarashi pepper.
Drizzle with curry oil and finish with coriander cress.