Lobster Ceviche with Yucca Chips

Total Time:
1 hr 20 min
25 min
30 min
25 min

6 appetizer servings

  • 2 quarts peanut oil
  • 1 small yucca root, peeled, cut in 1/2 crosswise, and sliced lengthwise into 1/8-inch slices
  • 1/4 cup kosher salt, plus more for seasoning
  • 1 pound spiny lobster tails, shelled
  • 2 lemons, juiced
  • 2 limes, juiced
  • 2 oranges, juiced
  • 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
  • 1/2 cup red onion, finely chopped
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup seeded and diced tomatoes
  • 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the yucca in 2 batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.

  • Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Add the kosher salt and bring to a boil. When boiling, add the lobster tails to the pot and immediately turn off the heat. Let the lobster sit until just cooked through, about 8 to 10 minutes. Remove the lobster from the water and set aside to cool completely.

  • Once the lobster tails are cool, chop into 1/2-inch pieces and place in a medium non-reactive bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

  • Add the tomato, avocado, chopped cilantro, and olive oil to the lobster mixture and stir to combine. Let sit at room temperature for 30 minutes before serving.

  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried yucca strips and cilantro leaves.

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