Recipe courtesy of Mary Sue Milliken and Susan Feniger

Conch and Lobster Ceviche

Name: Conch and Lobster Ceviche
Yield: 6 servings
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)

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Level: Easy

Yield: 6 servings

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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.