Recipe: Lobster Ceviche

Ceviche just couldn't be easier. It takes some chopping, but then you just throw it in the fridge for a bit, and voila, a dish that looks so fancy! Daniel Roberts, chef at Cafe del Rey, has created a slightly sweeter take on the dish, throwing in a bit of fruit with the lobster. (Halibut or red snapper would work as well!)

Lobster Ceviche
1 Pound and a Half Lobster (medium dice)
2 Cups Lime Juice
3 Cups Orange Juice
½ of a Cucumber
1 Small Red Onion (small dice)
½ Cantaloupe (small dice)
½ Honeydew (small dice)
4-5 Serrano Chilies (finely diced; add more for a spicier combination)
1 Red Bell Pepper, for color
1 Bunch Cilantro (well chopped)
1-2 Tablespoons Simple Syrup (optional)
Salt, to taste

Mix all ingredients together in a bowl. Refrigerate for 2-3 hours. Serve.


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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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