- 3 (1 1/2 to 2-pound) live lobsters
- 3 lemons, juiced
- 3 limes, juiced
- 1 orange, juiced
- 1 rib celery, diced
- 1 jalapeno, diced
- 1/2 cucumber, diced
- 1/4 cup arugula, chopped
- 1/4 red onion, diced
- Kosher salt and freshly ground black pepper
- 2 heads radicchio, quartered
- 2 tablespoons olive oil
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.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.