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