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| Conch & Lobster Ceviche |
| Ingredients 2 cups cleaned and diced fresh conch [or frozen, thawed] 2 cups diced poached spiny lobster [about 2 lobsters] 1/2 small red onion, diced 3 scallions, sliced on the diagonal 1/2 small red pepper, diced 1/2 small yellow pepper, diced 1/2 small papaya, peeled, seeded and diced 2 to 4 jalapeno or Serrano peppers, chopped finely [seeds optional] 1/2 bunch chopped fresh cilantro 1/2 bunch chopped fresh basil 1/2 bunch chopped fresh mint leaves 1 tablespoon grated fresh ginger 1/2 lime, juiced 1/4 cup rice wine vinegar 1/2 cup extra virgin olive oil coarse salt freshly ground black pepper Method In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips. |