Recipe courtesy of Susie Jimenez

Lobster Ceviche

Name: Lobster Ceviche
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 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

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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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Ingredients

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

2 heads radicchio, quartered

2 tablespoons olive oil

Directions

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

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.