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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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 6 servings

Level:: Easy

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Conch and Lobster Ceviche

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