Recipe courtesy of Arturo Franco-Camacho
Episode: New Haven, CT
Total:
59 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Lobster Scampi over Creamy Polenta with Garlic Chips

Recipe courtesy of Bobby Flay

Lobster and Scallop Ceviche

Recipe courtesy of Arturo Franco-Camacho

Lobster and Scallop Ceviche

Recipe courtesy of Allan Fisher|Michael Jacobs

Scallop Ceviche

Recipe courtesy of Aarón Sánchez

Scallop Ceviche

Recipe courtesy of Zocalo

Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking