Shrimp and Lobster Ceviche
- Cuisine: Mexican
- 1 lb Gulf shrimp, peeled and deveined (I live near the Gulf, so that’s super fresh for me, but wild-caught is great too)
- 1 lb wild-caught lobster tails
- 1/2 red bell pepper, chopped very fine
- 1/2 red onion, chopped very fine
- 1 large handful cilantro, chopped fine
- a generous slug of Extra Virgin Olive oil (chili-infused oil would be great too)
- juice of 5 limes
- salt and pepper to taste
- Bring a pot of water to boil and salt it generously. Have an ice water bath nearby.
- Place the shrimp in the boiling water for 1 minute. Remove and shock in ice water.
- Place the whole lobster tails in the water for 3 minutes, then remove and add to ice bath.
- Drain the water and remove the lobster tail.
- Chop both shrimp and lobster into bite sized chunks, add them to a bowl.
- Add the rest of the ingredients, toss and cover. Chill and allow to marinate over night.
Serve on tortilla chips with Jalapeño Ginger Beer Granita, recipe follows
Keywords: Shrimp and Lobster Ceviche
Jalapeno Ginger Beer Granita
- Category: drinks
- 1 bottle of good Ginger Beer of your choice
- 1 jalapeno, depending on your heat preference, whole, with seeds or seeded and pith removed
- 1 Persian Cucumber, skin on
- juice of 1 lime
- salt to taste
Combine all the ingredients in a high-powered blender and completely puree. Place in a freezer-safe container and freeze overnight. Then, using a fork, scrape the top until fluffy ice forms. Place on top of each ceviche topped tortilla chip.