Lobster and Scallop Ceviche |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
2. 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 .
3. Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
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