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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.
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.