Name: Lobster and Grouper Ceviche
Prep time: 50 min
Yield: 1
Cuisine: Peruana
Ingredients: 1 lobster tail; 150 grams grouper fillet; 80 grams jicama; 1 mango, ataulfo; 1/2 red onions; 2 tablespoons white vinegar; 2 ounces lime juice; 1/2 cups orange juice; 50 milliliters lemon grass infusion; leaves chaya; 1/2 tablespoons olive oil; 1 tablespoon coal oil; 1/2 teaspoons kosher salt; 1 pinch ground black pepper; 1/2 teaspoons piquín chile, in powder

Preparation

50 mins

Clean the lobster tail thoroughly, evening out the part where the head of the crustacean was, insert a bamboo skewer from the head to the tail to prevent it from curling while cooking, cook in the lemongrass infusion for about 8 minutes, remove and cool in ice. Once cold, remove the shell, and set aside. Cut straight rings of lobster and marinate in its own cooking water. Clean the fish fillet by removing the bones and evening it out, then proceed to cut into approximately 1/2 cm cubes, transfer to a stainless steel bowl and marinate with lemon juice, orange, salt, and pepper for 12 hours in refrigeration. Cut thin circles of jicama and set aside, submerged in lemon juice and salt Slice the mango into triangles and set aside.