Double Red Pepper Lobster Ceviche Recipes

LOBSTER CEVICHE

Steps:

• In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
• Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
• Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

LOBSTER CEVICHE RECIPE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
• Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
• Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
• Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately. This Recipe Appears In Latin American Cuisine: Lobster Ceviche Serious Entertaining: A Blowout Christmas Dinner Serious Entertaining: A Summer Seafood Dinner

LOBSTER AND SCALLOP CEVICHE

Steps:

• Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
• Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
• Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

DOUBLE RED PEPPER LOBSTER CEVICHE

Steps:

• Combine first seven ingredients, stir, cover and refrigerate for several hours or overnight. Toast coconut in dry sauté pan. Let cool. Before serving, add in coconut and lobster. Plate (in Margarita Glass) with dollop of caviar, a sprinkle of lime zest and sprigs of oregano and cilantro.

SPINY LOBSTER CEVICHE

Steps:

• For the ceviche:.
• Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
• Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
• For the tostonos:.
• Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
• Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.

CITY CEVICHE

Steps:

• Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally.
• Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process.
• Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes.
• Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.
• Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.

CEVICHE WITH CONFETTI PEPPERS

Steps:

• Cut the flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
• Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.

LOBSTER AND SCALLOP CEVICHE

Steps:

• Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
• Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
• Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.