Lobster Ceviche

What's more decadent than lobster?
In case you didn't already know ceviche is a delectable, South American appetizer that is made with the freshest raw seafood. This is a quick and easy dish to accent any meal.

I first had ceviche in a marvelous little restaurant in the coastal town of Puerto Vallarta, Mexico after wandering along the boardwalk in the summer sun for hours. I was drinking margaritas with some friends, and eating chips and salsa…then we ordered the ceviche, and wow! The dish was made with fresh shrimp, and was so refreshing and tasty, I almost made a meal of it. My friends and I had to order a second serving. After I came back to the U.S., I kept thinking, how would that taste with lobster? The answer-phenomenal!  Try it for yourself and see what you think.

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Mama’s Boy Infusions® Lobster Ceviche

Prep time (active): 45 minutes
Prep time (marinating): 5 hours
Cooking time (lobster): 5-7 minutes
Serves: 4-6

INGREDIENTS:
Zest and juice of one fresh lime
1 Tbsp. fresh orange juice
1 poached lobster tail, peeled, deveined, and finely chopped
1/3 cup finely chopped fresh tomatillo (about 1 large tomatillo)
1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)
1/4 cup finely chopped red onion
1/4 cup MAMA'S BOY Infusions® flavored tequila
1 Tbsp. very finely chopped Serrano pepper, seeds removed
1 Tbsp. finely chopped cilantro
Sea salt
Freshly ground black pepper
Olive oil

Before Beginning Ceviche, poach the lobster tail accordingly:

INGREDIENTS:
To poach lobster tail

1 white onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 lemon, sliced
3 bay leaves
Salt
Pepper
Optional: 1 Tbsp. olive oil

DIRECTIONS:
To poach the lobster tail:

1. Put 6 cups of water in a pot.
2. Add onion, carrot, celery, lemon, bay leaves, salt and pepper (and olive oil, if using) into the pot.
3. Cover, and bring to a boil over high heat.
4. Remove lid and add fresh or thawed lobster tail (make sure to cut a slit down it’s shell to remove it’s intestines first); cover, and return to a low boil.
5. Cook until bright red and cooked through, 7 to 10 minutes.
6. Using tongs, transfer lobster tail to a platter.
7. After lobster tail has cooled, remove and discard the shell.
8. Chop into small, bite-sized pieces.
   You may do this step up to one day in advance. Refrigerate lobster until ready to use, but be sure to prepare ceviche no more than one day after poaching.

DIRECTIONS:
To make the ceviche:

1. Mix the lime juice and zest with the orange juice in a medium- sized glass bowl.
2. Add the poached lobster. Cover with plastic wrap, and let marinate for at least 4 hours in the refrigerator.

3. Remove the marinating lobster from the refrigerator and gently mix in the tomatillo, tomato, red onion, Serrano pepper, and cilantro.
4. Cover and return to the refrigerator to marinate for 1 more hour.
5. Drizzle with a bit of olive oil and Mama’s Boy Infusions® flavored tequila.
6. Season generously to taste with salt and pepper.

TIP: You can adjust the heat in this dish by the amount of Serrano pepper you add. The amount listed in the recipe makes the ceviche medium hot.  For an added summer treat, serve over fresh chopped mango.

Mama’s Boy Infusions® Lobster Ceviche

I hope you enjoy this local clean cuisine that is destined to impress.