Recipe courtesy of Allan Fisher
and
Michael Jacobs
Lobster and Scallop Ceviche
- Level: Advanced
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 1 hr
- Yield: 8 servings
Ingredients
1 1/2 cups cleaned Taylor bay scallops
2 cups poached and sliced Maine lobster tail
1/2 small red onion, halved and julienne
2 scallions, sliced on the bias
1 medium yellow pepper, halved and julienne
1 medium green pepper, halved and julienne
3 jalapeno chiles, seeded and diced
2 tablespoons finely grated fresh ginger
1/2 bunch freshly chopped cilantro leaves
1/2 bunch freshly chopped fresh basil leaves
1/4 bunch freshly chopped mint leaves
1 whole lime, juiced
1/2 navel orange, juiced
1/2 lemon, juiced
3/4 cup ketchup
1/2 ancho chile (reconstituted and pureed)
1 cup canola oil
1 cup toasted spiced pumpkin seeds, for garnish
Salt and freshly ground black pepper
Directions
- In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.
