Shrimp and Lobster Ceviche


Units Scale
  • 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


  1. Bring a pot of water to boil and salt it generously.  Have an ice water bath nearby.
  2. Place the shrimp in the boiling water for 1 minute. Remove and shock in ice water.
  3. Place the whole lobster tails in the water for 3 minutes, then remove and add to ice bath.
  4. Drain the water and remove the lobster tail.
  5. Chop both shrimp and lobster into bite sized chunks, add them to a bowl.
  6. 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