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Shrimp and Lobster Ceviche
- Cuisine: Mexican
Ingredients
Units
Scale
- 1 lb Gulf shrimp, peeled and deveined (I live near the Gulf, so that’s super fresh for me, but wild-caught is great too)
- 1 lb wild-caught lobster tails
- 1/2 red bell pepper, chopped very fine
- 1/2 red onion, chopped very fine
- 1 large handful cilantro, chopped fine
- a generous slug of Extra Virgin Olive oil (chili-infused oil would be great too)
- juice of 5 limes
- salt and pepper to taste
Instructions
- Bring a pot of water to boil and salt it generously. Have an ice water bath nearby.
- Place the shrimp in the boiling water for 1 minute. Remove and shock in ice water.
- Place the whole lobster tails in the water for 3 minutes, then remove and add to ice bath.
- Drain the water and remove the lobster tail.
- Chop both shrimp and lobster into bite sized chunks, add them to a bowl.
- Add the rest of the ingredients, toss and cover. Chill and allow to marinate over night.
Serve on tortilla chips with Jalapeño Ginger Beer Granita, recipe follows
Jalapeno Ginger Beer Granita
- Category: drinks
Ingredients
Scale
- 1 bottle of good Ginger Beer of your choice
- 1 jalapeno, depending on your heat preference, whole, with seeds or seeded and pith removed
- 1 Persian Cucumber, skin on
- juice of 1 lime
- salt to taste
Instructions
Combine all the ingredients in a high-powered blender and completely puree. Place in a freezer-safe container and freeze overnight. Then, using a fork, scrape the top until fluffy ice forms. Place on top of each ceviche topped tortilla chip.
