Recipe: Lobster Ceviche | KCET
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!)
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.
Enter to win a pair of tickets to Leilah Broukhim: Fiery Flamenco Dance on January 21.
Following a screening of “Downsizing” director/writer/producer Alexander Payne attended a Q&A hosted by Cinema Series host Pete Hammond.
Trinity Street in Mojave, California runs only three blocks, but in it High & Dry finds the cross-section of the lower economic strata of the United States and a "king" is facing society's toughest challenges.1
From Hollywood to Joshua Tree, Huell treks across SoCal to uncover the iconic and ordinary landmarks that define the Southland.0
- 1 of 353
- next ›