LOBSTER AND SCALLOP CEVICHE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lobster and Scallop Ceviche image

If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.

Provided by lazy gourmet

Categories     Spanish

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 maine lobster
1/2 lb sea scallops, cleaned and patted dry
4 oranges, juiced
4 lemons, juiced
4 limes, juiced
1 bermuda onion, sliced thin
2 small tomatoes, chopped
3 tablespoons fresh cilantro, chopped
1/2 small habanero, chopped
1/4 cup Spanish olive oil
1/4 cup ketchup
salt & fresh ground pepper
avocado, for garnish
plantain chips, for garnish

Steps:

  • Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
  • Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
  • Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Nutrition Facts : Calories 324, Fat 14.9, SaturatedFat 2.1, Cholesterol 36.6, Sodium 322.4, Carbohydrate 43.8, Fiber 11.1, Sugar 19.2, Protein 17

There are no comments yet!