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Deborah

Deborah Dana

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Recipe of Lobster Ceviche
Recipe

Lobster Ceviche

50 mins
Low
4.6
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50
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Lobster ceviche is a rich, elegant recipe and a very good choice for a special dinner. This recipe in addition to being very rich is very easy.
Learn more about Deborah Dana

Ingredients

2 portions
  • 2 lobsters
  • 1/2 red onions, cut in julienne
  • 1 can palmetto, in pieces
  • 1 mango, in cubes
  • 1/2 cups fresh coriander, chopped fresh
  • 3 lemons, its juice
  • 2 tablespoons pequin pepper
  • 2 tablespoons olive oil
  • to taste black pepper, to taste
  • 1 tomtato, red without seeds cut into cubes
  • 4 tablespoons orange juice, cool
  • 2 tablespoons mineral water

Preparation

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 purple onion, palm hearts, mango, cilantro and chopped tomato to the bowl.
In another bowl, mix the marinade: lemon, olive oil, orange juice, mineral water, piquin pepper, salt and pepper. Mix well.
Add the marinade to the ceviche and refrigerate for at least 30 minutes before serving.

PRESENTATION

Serve the ceviche in ceviche or martini glasses and decorate with a slice of orange or avocado.

TIPS

If you do not have lobster you can use jubo shrimp instead.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
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Provided by USDA
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Ratings (5)
Roberto Munoz
19/07/2018 08:20:30
Buena receta
Anonymous
08/01/2015 17:29:09
Genial
Anonymous
07/04/2014 07:02:03
A través de iOS Escribe aquí tus comentarios
yusmeris josefina louis bompart
18/11/2013 09:55:58
EN ESTE MOMENTO LO HARE ME ENCANTO ESTA RECETA X ESO COMO TENGO LANGOSTA VOY A SONPRENDER EN CASA CON MI RECETA GRACIAS A USTEDES
yusmeris josefina louis bompart
01/01/2013 12:03:39
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