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Recipe Details
Lobster Ceviche Recipe
Ingredients
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1 live lobster, about 1 1/2 pounds total
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Kosher salt
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1 small shallot, minced
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2 tablespoons chopped fresh cilantro
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1 tablespoon finely minced jalapeno pepper
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1 1/2 tablespoons juice from about 2 limes
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Extra-virgin olive oil
Directions
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Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
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Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
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Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
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Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
118 | Calories |
6g | Fat |
4g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 to 4 | |
Amount per serving | |
Calories | 118 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 1g | 4% |
Cholesterol 38mg | 13% |
Sodium 335mg | 15% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 12g | |
Vitamin C 5mg | 27% |
Calcium 34mg | 3% |
Iron 1mg | 5% |
Potassium 151mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |