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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This Citrus Seafood Ceviche is Really Yummy... Ingredients:
1 8-ounce lobster tail, split in half |
olive oil |
1 pound wild shrimp, peeled |
1 pound bay scallops |
2 1/2 cups orange juice, fresh squeezed |
1 cup lemon juice, fresh squeezed |
3/4 cup lime juice, fresh squeezed |
1 sweet onion, diced small |
2 tomatoes, diced medium |
1 bunch fresh cilantro, roughly chopped |
1 jalapeno pepper, finely diced |
2 mangoes, diced medium |
2 tablespoons olive oil |
hot pepper sauce, to taste |
sea salt, to taste |
pepper, to taste |
chili powder, to taste |
(opt. a splash of malibu rum) |
Directions:
1. Put salt, pepper and chili powder on lobster tail and place in heated frying pan coated with olive oil.
2. Cook lobster tail for 5 minutes on each side and set aside to cool.
3. Season the shrimp and scallops and cook for 2-3 minutes, setting aside to cool.
4. Take the cooled lobster out of the shell, cut in medium-sized pieces and place in large mixing bowl.
5. Cut the cooled shrimp into thirds and add shrimp and scallops to the mixing bowl.
6. Cover the seafood with the juices, onion, tomatoes, cilantro, pepper, mangoes and olive oil.
7. Add hot pepper sauce, salt and pepper to taste. Toss gently to blend flavors, cover and refrigerate for 4 hours.
8. Serve with blue corn chips or on salad greens with avocado as garnish.
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