Lobster Ceviche

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 30 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: 6 servings
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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 

Kosher salt and freshly ground black pepper

2 heads radicchio, quartered

2 tablespoons olive oil


  1. 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. 
  2. Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes. 
  3. 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.