Lobster Ceviche

This is a throwback post but a great time for me to repost this recipe because I feel it’s a perfect summer dish! A delicious treat made with fresh and simple ingredients.  I love ceviche period,  but I think adding fresh lobster meat makes for a mouthwatering appetizer.


Ceviche is really popular dish served at many Latin restaurants and some say originated in Peru.  Although today a lot of restaurants, here in America serve it as an appetizer.  Ceviche is typically made up of raw fish or any type of seafood in a lime or lemon juice concoction.  I, of course, personally like to work with lobster when making this dish.

For this recipe you’ll need:

  • 2 lobster tails
  • 1  lime (zest & juice) 
  • 1 tomato diced
  • 1 small onion minced
  • 1/4 cup fresh cilantro chopped
  • green onions minced
  • sea salt & a dash of white pepper

Typically when you make ceviche the seafood is always served raw.  In this case I steamed my lobster tails before I mixed it with the other ingredients.  Bring a pot of salted water to a boil and drop the lobster tails in the water for ONLY 1 1/2 to 2 minutes and remove immediately.  Have a bowl of ice water set to the side because you will immediately need to drop the tails in the ice bath.


After that I take some kitchen scissors to cut the shell and remove the meat.  I chop the meat and mix all the ingredients together in a bowl and squeeze the juice from the lime in the bowl and mix the ingredients.  I let the ceviche chill in the fridge before I serve to let the meat marinate in the lime juice.

I serve my ceviche in the lobster shell because it looks nice and guests love it! I garnish with a few slices of lime and that’s it!


So go out and get some lobster and enjoy!


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