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.
Think Catalina is SoCal’s only island? Think again.
Most of Isamu Noguchi's playscapes remained undeveloped in his lifetime. But today, major public spaces are taking their cue from the iconic designer.
Following a screening of "The Man Who Invented Christmas", actor Dan Stevens attended a Q&A hosted by Cinema Series host Pete Hammond.
Angelenos love food mashups. We have a culinary diversity here that makes it easy to share.
- 1 of 344
- next ›