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.
KCET’s 19th Annual Fine Cut Festival of Films Announces Winners and Awards Trips to 2019 Cannes Film Festival
In partnership with The American Pavilion, IndieWire and San Antonio Winery, KCET celebrated the work of regional student filmmakers on Sept. 19 at the 19th annual Fine Cut Festival of Films at the Directors Guild of America.
Following a screening of “Life Itself”, writer/director Dan Fogelman attended a Q&A hosted by Cinema Series host Pete Hammond.
Enter to win a pair of tickets to The Other Art Fair.
A Q&A will immediately follow the screening with editor Jay Cassidy.
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