Conch and lobster ceviche

Yield: 6 servings

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

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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