 |
|
Conch & Lobster Ceviche
2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster, (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or serrano peppers chopped fine, (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablesoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
salt and pepper
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
|
|
Ceviche 14