Conch And Lobster Ceviche Recipe - Cooking Index
Conch And Lobster Ceviche Recipe - Cooking Index
| 2 cups | Cleaned and diced fresh conch | |
| (or frozen, thawed conch) | ||
| 2 cups | Diced poached spiny lobster | |
| (about 2 lobsters) | ||
| 1/2 | Red onion - diced (small) | |
| 3 | Scallions - sliced on the diagon | |
| 1/2 | Red pepper - diced (small) | |
| 1/2 | Yellow pepper - diced (small) | |
| 1/2 | Green pepper - diced (small) | |
| 1/2 | Papaya - peeled, seeded, (small) and diced | |
| 2 x | Jalapeno or Serrano peppers - chopped finely, seeds optional | |
| 1/2 x | Chopped fresh cilantro | |
| 1/2 x | Chopped fresh basil | |
| 1/2 x | Chopped fresh mint leaves | |
| 1 tablespoon | Grated fresh ginger | |
| 1/2 | Lime - juiced | |
| 1/4 cup | Rice wine vinegar | |
| 1/2 cup | Extra-virgin olive oil | |
| Salt to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | 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.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6314 broadcast 01-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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