Lobster and Scallop Ceviche

Name: Lobster and Scallop Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 4 servings Avocado, for garnish; 3 Tbsps chopped fresh cilantro; 1 smalls habanero; 4 lemons, juiced; 4 limes, juiced; 4 oranges, juiced; 59 milliliters ketchup; 1 Maine lobster; 59 milliliters Spanish olive oil; 1 Bermuda onion, sliced thin; 4 servings Plantain chips, for garnish; 4 servings Salt and freshly ground black pepper; 2 smalls chopped tomatoes; 227 grams clean, dry sea scallops

You can never have too many South American recipes, so give Lobster and Scallop Ceviche a try. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 29g of fat, and a total of 590 calories. This recipe serves 4. If you have plantain chips, juice of orange, juice of lime, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

Blanch lobster in boiling water for 6 minutes.

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Lobster

Water

Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.

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Lobster

Ice

Cut the cleaned scallops into thin slices.

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Scallops

Combine scallops and lobster in a bowl.

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Scallops

Lobster

Equipment you will use

Bowl

Pour the citrus juices over scallops and lobster.

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Scallops

Lobster

Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper.

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Olive Oil

Cilantro

Habanero Chili

Tomato

Ketchup

Onion

Pepper

Salt

Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".

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Scallops

Lobster

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Bowl

Drain the juice, and arrange on plates.

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Juice

Garnish with fresh avocado and plantain chips.

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Plantain

Avocado

French Fries

Equipment

Bowl

Ingredients

Servings:

4servings

Avocado, for garnish 3Tbsps

chopped fresh cilantro 1smalls

habanero 4

lemons, juiced 4

limes, juiced 4

oranges, juiced 59milliliters

ketchup 1

Maine lobster 59milliliters

Spanish olive oil 1

Bermuda onion, sliced thin 4servings

Plantain chips, for garnish 4servings

Salt and freshly ground black pepper 2smalls

chopped tomatoes 227grams

clean, dry sea scallops

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Samuel Billaud Chablis Premier Cru Sechet Vieilles Vignes with a 4 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.

Samuel Billaud Chablis Premier Cru Sechet Vieilles Vignes

Sourced from a 70-year-old plot of vines within the Vaillons 1er Cru that once belonged to Billaud’s grandmother. He re-acquired the plot in 2014. Pneumatic pressing, cold settling. Alcoholic fermentation in small, thermo-regulated stainless steel tanks and neutral casks. Aging on fine lees.