Lobster and Scallop Ceviche
- Ready In:
- 4hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 maine lobster
- 1⁄2 lb sea scallops, cleaned and patted dry
- 4 oranges, juiced
- 4 lemons, juiced
- 4 limes, juiced
- 1 bermuda onion, sliced thin
- 2 small tomatoes, chopped
- 3 tablespoons fresh cilantro, chopped
- 1⁄2 small habanero, chopped
- 1⁄4 cup Spanish olive oil
- 1⁄4 cup ketchup
- salt & fresh ground pepper
- avocado, for garnish
- plantain chips, for garnish
directions
- Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
- Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
- Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
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RECIPE SUBMITTED BY
<p>Hey all! I am a weekend cook....hence the lazy gourmet title.</p>
<p><br />I'm a veterinary technician with an animal shelter in Chicago. I take care of approximately 150 cats and 20 dogs on any one day in the rehabilitation unit. It's a good feeling job. <br /><br />I've been married to a keeper who I just celebrated my 13th anniversary with. We have our furry children - right now seven cats, two rabbits and two guinea pigs, along with my current foster dog who is recovering from a stint at a puppy mill (BOO HISS PUPPY MILLS). <br /><br />So enjoy my recipes! <br /><br />lazy</p>
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