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