Crab Ceviche with Blueberries and Popcorn

• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh ginger
• 1 tablespoon finely chopped garlic
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cumin
• 2 tablespoons agave nectar
• 3/4 cup yuzu juice
• Grated zest and juice of 4 lemons
• 3 tablespoons olive oil
• 1 pound fresh jumbo lump crabmeat
• 1 pint blueberries
• 1 cup plain popcorn

1. In a medium bowl, whisk together the salt, pepper, ginger, garlic, cinnamon, cumin, agave nectar, yuzu juice, lemon zest and juice, and the oil.
2. Using a rubber spatula, carefully fold in the crab and blueberries.
3. To serve, spoon the ceviche into bowls and garnish with a handful of popcorn per serving.

salt, freshly ground black pepper, fresh ginger, garlic, ground cinnamon, ground cumin, nectar, yuzu juice, lemons, olive oil, lump crabmeat, blueberries, popcorn

Taken from www.epicurious.com/recipes/food/views/crab-ceviche-with-blueberries-and-popcorn-368691 (may not work)