Lobster Ceviche Recipe
This is lobster cooked ceviche style. I got the inspiration from our anniversary trip to Cancun several years ago. The concept is very simple: seafood is partially "cooked" by incorporating a citrus marinade. The marinade was made up of the usual key ingredients, lemon juice and wasabi.
What makes this chilled dish so refreshing is the added celery, cherry tomatoes, cucumber, green bell pepper, green Thai chiles and dill.
Yields: 2 servings2 whole live lobsters
1 shallot, thinly sliced
1 tablespoon dill
1 clove pickled garlic, finely minced
¼ teaspoon wasabi
1 cup cherry tomatoes, halved
1 Persian cucumber, cut into 1½" pieces lengthwise
¼ cup celery, peeled and sliced on the bias
1 green bell pepper, stemmed and thinly sliced lenghtwise
1 green Thai chile, stemmed, seeded and finely chopped
1½ lemons, freshly squeezed
¼ cup cashew nuts (optional), roasted
½ teaspoon pink salt (or regular salt)
1 teaspoon pink peppercorns, freshly cracked
2 teaspoons extra-virgin olive oil
You can find reday-made pickled garlic in most Asian speciatly markets.
Cashew nuts soften in the marinade and have a nice aroma.
For a creamy texture, you could add avocado coated in lemon juice.
You could replace the lobster with crab.Published By: on May 7, 2012.