Lobster Ceviche
If you’re seeking a new way to bring your family together at mealtimes during a busy fall, look no further than sweet, succulent Maine Lobster. As a versatile solution at the center of delicious dinners, satisfying snacks and beyond, it’s a perfect way to serve up new fall favorites.
Ingredients
- 1 Maine Lobster about 1 1/2 pounds
- 1 1/2 tablespoons fresh lime juice
- 1 small red or white onion minced or sliced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon jalapeno seeded and minced
- 1-2 tablespoons extra-virgin olive oil or avocado oil
- flaky sea salt to taste
- saltines tortilla chips or plantain chips, for serving
Instructions
- Bring large pot of salted water to boil. In large bowl, prepare ice bath with 2 quarts water and lots of ice.
- If using whole lobster, split lobster in half and use dish towel to twist off claws and tail. Discard body.
- Boil tail and claws 1 1/2 minutes. Remove tail from water and place in ice bath. Allow claws to boil 1 1/2 minutes longer. Remove and place in ice bath.
- On chopping board, shell lobster tail and claws. Discard shells. Roughly chop into pieces.
- In medium bowl, toss lobster and lime juice. Refrigerate 1 hour.
- When ready to serve, add onion, cilantro and jalapeno to bowl with lobster; toss to combine. Arrange on plate or in serving glass. Drizzle with oil and top with flaky sea salt, to taste. Serve with saltines, tortilla chips or plantain chips.
Notes
Recipe courtesy of Marisel Salazar, on behalf of the Maine Lobster Marketing Collaborative