Lobster Ceviche
Yesterday we made our first voyage to the beach. It was great, minus the fact that we lost not one, but TWO separate sets of sunglasses to Poseidon, God of the Sea.
We came home, hot, sleepy, and hungry. What is it about the beach that makes you so damn hungry? Maybe it’s the fact that there are only so many sandy oranges and Goldfish crackers that you can eat…
After the little one passed out in his crib, I decided to make a snack. I had a couple lobster tails in the fridge from our foray down in the Keys, and I thought that a ceviche sounded absolutely perfect- light, crisp & cool!
A ceviche is a seafood dish where citrus is used to “cook” fresh seafood, and it is one of my favorite things to eat when I’m baking in hot weather. I’ve never made it before, but figured I could come up with something good since one, I know the basic ingredients: fresh seafood, peppers, and citrus; and two, I’ve eaten my fair share of it. How hard could it be? The answer is: not at all. About 5 minutes of actual work yielded a sophisticated lobster recipe dish that we went bonkers for. Plus, how pretty and colorful!!
Lobster Ceviche
Ingredients
- 1 medium lobster tail shell split lengthwise.
- 2 green onions light and dark green parts chopped
- 3-4 small mild peppers chopped
- 1 small shallot chopped
- 1 lime juiced
- Salt & Pepper
Instructions
- Heat a grill on high heat. Add the whole lobster tail, turn heat to medium low, and cook until meat is cooked about 75%, 5 minutes or so, turning halfway through. Remove from grill and allow to cool. Remove from shell, and chop meat into small pieces. Add to bowl. Add the green onions, shallot and peppers, and season with salt & pepper. Add the juice from the lime, toss to combine. Refrigerate for 15-30 minutes, to allow the lime juice to finish cooking the meat. Serve with crackers.
Lobster Ceviche
a GO GO GO Gourmet recipe
- 1 medium lobster tail, shell split lengthwise.
- 2 green onions, light and dark green parts chopped
- 3-4 small mild peppers, chopped
- 1 small shallot, chopped
- 1 lime, juiced
- Salt & Pepper
Heat a grill on high heat. Add the whole lobster tail, turn heat to medium low, and cook until meat is cooked about 75%, 5 minutes or so, turning halfway through. Remove from grill and allow to cool. Remove from shell, and chop meat into small pieces. Add to bowl. Add the green onions, shallot and peppers, and season with salt & pepper. Add the juice from the lime, toss to combine. Refrigerate for 15-30 minutes, to allow the lime juice to finish cooking the meat. Serve with crackers.
Afie says
It looks great! I shall try.
Jacqueline says
Let me know if you’re as happy with it as I was!
Afie says
Will do.
Bunny Eats Design says
Wow so light yet decadent. I always work up a big appetite every time I go swimming. I feel a little guilty if swimming includes snorkelling. I notice myself looking at all the beautiful fish and wondering…”Can I eat that?”.
Jacqueline says
That thought made me chuckle. You earn the award for my favorite person of the evening.
Bunny Eats Design says
Thank you. Surely I can’t be the first person to think this though?
Jacqueline says
Very true… I think it too!