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.
Mama’s Boy Infusions® Lobster Ceviche
Prep time (active): 45 minutes
Prep time (marinating): 5 hours
Cooking time (lobster): 5-7 minutes
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
Freshly ground black pepper
Before Beginning Ceviche, poach the lobster tail accordingly:
To poach lobster tail
1 white onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 lemon, sliced
3 bay leaves
Optional: 1 Tbsp. olive oil
To poach the lobster tail:
To make the ceviche:
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.
I hope you enjoy this local clean cuisine that is destined to impress.
About Chef Marlon Alexander