Lobster Ceviche Recipes

Steps:

• In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
• Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
• Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

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.

Steps:

• 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.

Steps:

• Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments.
• In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, salt, and pepper, to taste.
• Arrange sliced mango and grapefruit segments on a plate and top with ceviche.

Steps:

• In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

Steps:

• combine garlic, salt, jalapeno, lime zest, cilantro, lobster, shrimp, red onion, juice of limes and lemon, let marinate for 8-12 hours the longer the better. The citrus will cook the shrimp, juice should cover over the seafood,if not add more. Fry tortillas until crisp and put on a paper towel lined plate to drain while still warm sprinkle with additional salt. To plate, spoon chopped avocado onto hot shell and then top with ceviche topping, serve with a lemon wedge on the side and voila!

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.