Lobster seviche

Yield: 8 Servings

Measure Ingredient
\N \N Salt to taste
6 \N Lobster tails (I assume Rock lobster will do)
2 quarts Fresh orange juice
½ cup Fresh lime juice
⅓ cup Tequila
½ cup Chives; finely chopped
\N \N Salt to taste
2 tablespoons Chopped chives
\N \N Sesame bread sticks




Bosley John <bosley_john@...>

I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!??? (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", and "MUSSEL SEVICHE".

Recipe from "a hotel in Acapulco." 8 servings.

To prepare lobster, bring 2-3 quarts of water and salt to a boil in a saucepan. Add lobster tails and boil for 15 minutes. Cool slightly in cooking water, remove and shell tails. Shred meat.

Combine orange and lime juices, tequila, chives, and salt. Pour over lobster and refrigerate for 2 hours. To serve, spoon seviche into individual bowls and garnish with chives. Serve with bread sticks.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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