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!