Conch and lobster ceviche

6 servings

Ingredients

Quantity Ingredient
2 cups Cleaned and diced fresh
Conch (or frozen, thawed)
2 cups Diced poached spiny lobster
(about 2 lobsters)
½ small Red onion, diced
3 Scallions, sliced on the
Diagonal
½ small Red pepper, diced
½ small Yellow pepper, diced
½ small Green pepper, diced
½ small Papaya, peeled, seeded and
Diced
2 To 4 jalapeno or Serrano
Peppers, chopped finely
(seeds optional)
½ bunch Chopped fresh cilantro
½ bunch Chopped fresh basil
½ bunch Chopped fresh mint leaves
1 tablespoon Grated fresh ginger
½ Lime, juiced
¼ cup Rice wine vinegar
½ cup Extra virgin olive oil
Salt and pepper to taste
pinch Habanero powder (optional)

Directions

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

Yield: 6 servings

TOO HOT TAMALES SHOW #TH6314

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