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Conch and Lobster Ceviche


2 c Cleaned and diced fresh conch (or frozen; thawed)
2 c Diced poached spiny lobster; (about 2 lobsters)
1/2 sm Red onion; diced
3 scallions; sliced on the diagonal
1/2 sm Red pepper; diced
1/2 sm Yellow pepper; diced
1/2 sm Green pepper; diced
1/2 sm Papaya; peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers chopped fine; (seeds optional)
1/2 bn Chopped fresh cilantro
1/2 bn Chopped fresh basil
1/2 bn Chopped fresh mint leaves
1 tablespoon Grated fresh ginger
1/2 lime; juiced
1/4 c Rice wine vinegar
1/2 c Extra virgin olive oil
Salt and pepper
1 pn Habanero powder; (opt)

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.

Yield: 6 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.