LOBSTER CEVICHE
Provided by Susie Jimenez
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
- Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
- Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.
LOBSTER CEVICHE WITH PASSION FRUIT
Steps:
- Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments.
- In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, salt, and pepper, to taste.
- Arrange sliced mango and grapefruit segments on a plate and top with ceviche.
MANGO CEVICHE
Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.
Provided by Steven Marshall
Categories Appetizers and Snacks Tapas
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
- Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g
LOBSTER AND MANGO COCKTAIL
Categories Appetizer Mango Lobster Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
- Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
ADRIAN LEON'S MANGO LOBSTER CEVICHE
Fresh lobster meat gets a boost of flavor when it is marinated in fresh lemon juice, lime juice, pureed mango and hot habanero sauce. Serve in a martini glass for an elegant presentation.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix lime juice, orange juice, SPLENDA® Granulated Sweetener, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
- Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
- Remove shell and cut meat into small pieces.
- Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
- Serve in a martini glass and garnish with corn tortilla chips.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 14 g, Cholesterol 79.8 mg, Fat 7.7 g, Fiber 1.6 g, Protein 16.7 g, SaturatedFat 1.1 g, Sodium 315 mg, Sugar 10.7 g
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