Lobster And Scallop Ceviche
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
45
Sourness
38
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 small
Tomatoes (chopped)3 tbsps
Cilantro (chopped fresh)1 small
Habanero1 cup
Spanish Olive Oil1 cup
Ketchup1
SaltDirections:
1
Blanch lobster in boiling water for 6 minutes
2
Remove from heat
3
Put lobster on ice bath
4
Once cool, cut lobster into small pieces
5
Cut the cleaned scallops into thin slices
6
Combine scallops and lobster in a bowl
7
Pour the citrus juices over scallops and lobster
8
Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper
9
Mix gently to coat the scallops and lobster
10
Cover the bowl tightly, refrigerate for 4 hours to "cook"
11
Drain the juice, and arrange on plates
12
Garnish with fresh avocado and plantain chips