Monday's recipe (8/5/13) - Aimee Fortney's lobster ceviche - WSMV News 4

Monday's recipe (8/5/13) - Aimee Fortney's lobster ceviche

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Every once in a while, we all deserve a little splurge! Today, it's lobster. Lobster ceviche! Ceviche is a delicious way to stretch that sweet lobster even further. When a medium lobster tail is on sale for $6.99, it is certainly cheaper than eating lobster out at a restaurant! So indulge a little! 


2 to 3 medium lobster tails, meat removed and chopped into small chunks
1 cup fresh lime juice (about 4 limes)
the juice from two large lemons; about 1 cup
1/2 cup fresh orange juice
1 clove of garlic, minced
1 small red onion, finely minced
1 habanero pepper, finely diced (be careful about touching your eyes and face after touching the inside of this pepper)
salt and pepper to taste (I like to use kosher salt)
1/2 cup cilantro, chopped
**Red, green and yellow bell peppers may be added for more color, if desired. Just finely dice them if you add to the recipe.
Extra lime slices for garnish
Avocado slices for garnish

Cut the lobster into bite size pieces and place in a large glass bowl with the lime, lemon and orange juices. Add the garlic, red onion and pepper, tossing all to coat. Cover with clear wrap, and refrigerate for 4 hours, stirring occasionally. (You may refrigerate overnight, although you might find the lobster tastes more like citrus juice than lobster Your choice!) Remove from the refrigerator, uncover and add salt, pepper and cilantro, stirring gently to mix. You may serve this on a tostada, with chips, or in a beautiful martini glass with a lime wedge and avocado slices for garnish.

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