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Pickled ginger has a wonderful affinity with fish, as anyone who has tried sushi will know. You can now buy in supermarkets - it is usually found close to the sushi ingredients.
- In a large bowl, toss the crabmeat, oil, chilli, pickled ginger, lime zest and juice and coriander together and season to taste.
- Arranger 3 or 4 leaves of chicory on each serving plate, place the slices of melon between the leaves and pile the crabmeat in the centre. Garnish with a sprig of fresh coriander and serve with lime wedges to squeeze over.