Lobster Ceviche With Passion Fruit Recipes
LOBSTER CEVICHE
Provided by Susie Jimenez
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
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 AND SCALLOP CEVICHE
If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.
Provided by lazy gourmet
Categories Spanish
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 324, Fat 14.9, SaturatedFat 2.1, Cholesterol 36.6, Sodium 322.4, Carbohydrate 43.8, Fiber 11.1, Sugar 19.2, Protein 17
CEVICHE WITH TROPICAL FRUIT AND HABANERO
Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
- Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.
Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g
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