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
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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


  1. 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.
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Lobster and Scallop Ceviche