Conch and Lobster Ceviche

Yield:
6 servings
Level:
Easy
Ingredients
  • 2 cups cleaned and diced fresh conch (or frozen, thawed)
  • 2 cups diced poached spiny lobster (about 2 lobsters)
  • 1/2 small red onion, diced
  • 3 scallions, sliced on the diagonal
  • 1/2 small red pepper, diced
  • 1/2 small yellow pepper, diced
  • 1/2 small green pepper, diced
  • 1/2 small papaya, peeled, seeded and diced
  • 2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
  • 1/2 bunch chopped fresh cilantro
  • 1/2 bunch chopped fresh basil
  • 1/2 bunch chopped fresh mint leaves
  • 1 tablespoon grated fresh ginger
  • 1/2 lime, juiced
  • 1/4 cup rice wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste
  • Pinch habanero powder (optional)
Directions
  • 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.


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