Lobster Ceviche

Deborah Dana
Lobster ceviche is a rich, elegant recipe and a great option for a special dinner. This recipe is not only very tasty but also very easy.
Reviewed by Editorial Team of Kiwilimón
4.6
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Ingredients
2
Servings
  • 2 lobsters
  • 1/2 red onions, julienned
  • 1 can heart of palm, in pieces
  • 1 mango, in cubes
  • 1/2 cups fresh cilantro, fresh chopped
  • 3 limes, its juice
  • 2 tablespoons piquín chile
  • 2 tablespoons olive oil
  • pepper, to taste
  • 1 tomato, red seedless chopped in cubes
  • 4 tablespoons orange juice, fresh
  • 2 tablespoons sparkling water
Preparation
50 mins
0 mins
Low
  • If you bought raw lobster tails, steam them for 5-10 minutes or until they are pink.
  • Cut the lobster into cubes and place in a deep bowl.
  • Add the red onion, hearts of palm, mango, cilantro, and chopped tomato to the bowl.
  • In another bowl, mix the marinade: lemon, olive oil, orange juice, sparkling water, piquín chili, salt, and pepper. Mix well.
  • Add the marinade to the ceviche and refrigerate for at least 30 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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