Hark! Gather ’round, goodly ladies and gentlemen of the culinary persuasion. For I bring before thee a recipe that will transport your taste buds to the very shores of our beloved Brazil – the Spiny Lobster Ceviche.
This delectable dish is one that cannot be missed! Prepared with fresh spiny lobster tail, cilantro, coconut milk, and a squeeze of tangy lime juice, this dish is sure to delight any seafood lover.
Now, do not be afraid to experiment with this recipe for it offers a range of variations that will cater to your individual preferences. From conch lobster ceviche to shrimp mango ceviche, this recipe offers them all, thus allowing for an unforgettable dining experience for you and yours.
With its impeccable fusion of Brazilian and American ingredients, shouldst thou not attempt the Spiny Lobster Ceviche for thyself? I say thee nay. So why not cast aside thy doubts and venture forth with me as we delve into the recipe and discover its many surprises!
Why You’ll Love This Recipe
Hark! All ye food aficionados, I beseech thee to lend thy ears to the wonders of this spiny lobster ceviche recipe. This dish promises to take your taste buds on a journey to the tropics with its refreshing flavors and tropical ingredients.
This ceviche recipe incorporates succulent spiny lobsters that are cooked to perfection, mingling with the tangy lime juice and subtle sweetness of sugar. To elevate this delightful combination, the recipe adds red onion, diced tomato, crushed red pepper flakes, and chopped cilantro. The coconut milk and cream provide a creamy texture that complements the fresh flavors in your mouth.
Doth thou raise an eyebrow at the mention of spiny lobsters? Fear not, for these little critters are much more tender and sweeter than their larger cousins. They make for a perfect addition to this flavorful seafood dish.
If thy palate desires a change from shrimp or fish ceviche, look no further than this exquisite spiny lobster ceviche recipe. Not only is it novel and unique, but it’s also a healthier alternative to other seafood dishes thanks to its low-calorie count and low-fat content.
So hie thee to your kitchen and try your hand at this marvelous spiny lobster ceviche recipe. Expect nothing less than an explosion of flavors that will leave you wanting more with every bite.
Take a deep breath and get ready for the ingredient list. Don’t let the number of items intimidate you, most of them are pantry staples that you may already have at home. As for the seafood, it’s worth to look for the freshest spiny lobster tails you can find; they will make a big difference in flavor and texture (spiny lobster tail).
– 2 ½ lbs Spiny Lobster tails, cut into 1/2 inch pcs
– 3 ounces raw Lobster tail, cut into 1/2 inch pcs
– Juice of 1 1/2 fresh-squeezed lime
– 3 diced poached Spiny Lobster tails
– 2 whole diced poached Langostino
– 1/2 lb cooked Lobster, cut into small cubes
– 1/2 lb Spiny Lobster, cut into small cubes
– 1/2 lb raw Shrimp, peeled and deveined
– 1 Mango peeled and cut into small cubes
– 1 tsp Crushed Red Pepper Flakes
– 1 Green Plantain, peeled and grated
– 2 ripe Tomatoes, seeded and diced
– 1 Red Onion, finely chopped
– Kosher Salt, to taste
– Cilantro, finely chopped (optional)
– Coconut Milk (from a can)
– Coconut Cream** (from a can)
The Recipe How-To
Preparing the Spiny Lobster Tail
To start off, take 2 ½ lbs of spiny lobster tails and remove the shell with a sharp knife. Cut into 1/2 inch pieces.
Place the lobster meat in a glass bowl and pour in enough fresh squeezed lime juice to fully submerge it. Cover tightly with plastic wrap and refrigerate for 3 hours.
The acidity from the lime juice will cook the lobster meat and turn it into a delicate and flavorful addition to your ceviche.
Mixing the Ceviche
After the 3 hours have passed, drain off most of the lime juice using a colander. Rinse the lobster meat with cold water to remove any excess acid.
In a large bowl, mix together diced tomatoes, diced red onion, chopped fresh cilantro and add in the cooked spiny lobster. Pour in 2 cups of fresh squeezed lime juice.
For some heat, add in two pinches of crushed red pepper flakes, or more if you like it spicier.
Season with kosher salt to taste.
Stir well, making sure everything is fully coated with the citrusy mixture. Refrigerate for at least an hour before serving to allow flavors to combine.
Once ready to serve, scoop ceviche into individual bowls or glasses.
Pair with thinly sliced green plantain chips or roasted sweet potato for crunchiness and balance out of flavors.
Alternatively, you can add in some grilled shrimp or mango cubes for sweetness contrast.
Voilà! Your absolutely delicious and mouth-watering spiny lobster ceviche is ready to be enjoyed by your folks.
Substitutions and Variations
Oh, the myriad ways we can make a spiny lobster ceviche recipe sing! Fear not if you’re short on some ingredients or just craving something different. Here are a few substitutions and variations to add more flavor and fun to your plate:
– Green plantain: If you can’t find green plantain, try ripe plantain or sweet potato for a chewy sweetness. Yuca or cassava also work well if you can find them.
– Coconut milk and cream: Instead of using both types of coconut, you can use just coconut milk or just cream depending on how rich and creamy you like your ceviche. You can also substitute with regular or low-fat milk or cream for a less tropical taste.
– Tomatoes: Roma, cherry or beefsteak tomatoes all work in this recipe. You can also use canned diced tomatoes if fresh ones are out of season.
– Lobster tail: If spiny lobster tails are hard to come by, substitute with Caribbean lobster tails or prawns.
– Lime juice: If limes are scarce or too expensive at the moment, use lemons or key limes instead for a slightly sweeter and tangier taste.
– Other seafood: Don’t limit yourself to just spiny lobsters! Shrimp, scallops, squid, octopus, conch or any firm white fish will work beautifully in this ceviche recipe. Mix and match to your heart’s delight.
– Mango: For a fruity twist on this classic dish, try adding diced pineapple, papaya, watermelon or even strawberries for bursts of juicy flavor.
– Spicy kick: If you’re a heat lover, add more crushed red pepper flakes or sliced chili peppers to up the temperature quotient. Or substitute with black pepper or cumin for a milder but still flavorful taste.
Remember that recipes are merely suggestions meant to inspire your culinary creativity. Don’t be afraid to experiment and make this spiny lobster ceviche recipe your own. Enjoy and buen provecho!
Serving and Pairing
Hark! The spiny lobster ceviche is now ready to be served on this fair day. The combination of flavors and textures in this dish is truly a feat for the senses. As it is with most seafood dishes, it is best served chilled. You can add some greens, like lettuce or arugula, as a bed for the ceviche on which to be served.
To take this dish from good to great, I recommend pairing it with a nice crisp white wine or champagne from France. This will bring out the fresh citrus notes in the dish and perfectly complement the delicate lobster meat.
If you’re not much of a wine connoisseur, you could instead pair it with a frozen tropical cocktail with crushed ice, such as piña colada with coconut milk or rum punch. Its tropical and refreshing flavor can balance well with the intense flavors of the dish while also making it apt for hot summer days.
This spiny lobster ceviche is also a fantastic starter for an elaborate feast, befitting of royalty. A couple of recommendations include pairing it with grilled shrimp or langostino ceviche, which offer slightly different flavors profiles that would nicely complement the lobster.
In conclusion, whether as a starter or main course on its own, this exotic spiny lobster ceviche can be paired with an arrayie of drinks and other seafood recipes, creating a memorable experience for all who feast upon it.
Make-Ahead, Storing and Reheating
Oh, the woes of leftovers! Fear not, for this Spiny Lobster Ceviche recipe can be made in advance and stored in the fridge for up to two days. The trick is to keep the ceviche covered, so it doesn’t absorb any unwanted fridge flavors.
However, once cooked, lobster tends to lose some of its texture when reheated. So, I wouldn’t recommend reheating leftovers at all. Instead, embrace and celebrate the coldness of your ceviche.
To keep your ceviche fresh, store it separately from any greens or other sides. That way, it won’t get soggy or lost amidst other ingredients. And remember that lime juice can “cook” or marinate seafood for too long, so don’t save it for too long!
As you prepare to serve, feel free to garnish with chopped fresh cilantro and slices of shaved green plantain to add a bit of crunch to the mix. This will add depth of texture and flavor to your lobster ceviche.
Enjoy your freshly-made Spiny Lobster Ceviche as you sip on a glass of coconut milk or coconut cream – this pairing matches perfectly with seafood!
Tips for Perfect Results
Alas! Here are a few tips that can help you create a perfect spiny lobster ceviche. As an experienced chef, I can tell you that ceviche is all about fresh seafood, limes, and the right balance of flavors. The dish is relatively easy to prepare but requires some culinary experience to get it right. Here are some handy tips for your next kitchen project.
1) Use Fresh Ingredients
The key ingredient in spiny lobster ceviche is fresh seafood. Whether it’s spiny lobster tail, shrimp, or crabmeat, make sure that you select the freshest and highest-quality ingredients. Freshness and quality of the ingredients will determine the taste and texture of your dish. The same goes for lime juice, cilantro, and other seasonings. Using fresh ingredients will enhance the overall flavor of your dish.
2) Cut Your Ingredients Uniformly
To create a perfectly balanced and easy-to-eat ceviche, cut all your ingredients into uniform sizes. Dice your poached spiny lobsters into small cubes, chop fresh cilantro into bite-sized pieces, and cut red onions into thin slices. Evenly cut ingredients will distribute the seasoning evenly throughout the dish and allow for even cooking.
3) Marinate Your Seafood Slowly
Marinating your seafood slowly is key to achieving perfectly cooked lobster tails in this recipe. Ideally, you should marinate your seafood for at least 30 minutes or more to achieve maximum flavor absorption from the marinade. It’s important to start by adding less lime juice than necessary and gradually add to prevent too much acidity.
4) Balance Your Salt and Sugar
Kosher salt is an essential ingredient in this recipe—it enhances the seafood’s natural flavors while sugar provides a hint of sweetness without overpowering the dish’s essence. Adding too much salt or sugar can ruin your hard work in one move—carefully balance these seasonings to suit your taste.
5) Use Coconut Milk Wisely
Coconut milk adds a rich creaminess to the dish and is one of the key ingredients in this ceviche recipe. However, too much coconut milk or coconut cream could overpower the dish’s seafood flavors. Therefore, avoid using more than two tablespoons—if possible, add more lime juice or a little water to balance the flavors.
In conclusion, preparing spiny lobster ceviche requires your full attention and patience; use these tips alongside this recipe to make the perfect dish that will leave your guests wanting more.
Hark! As an experienced chef, I have been often asked about the recipe’s substitutions or variations, and how certain ingredients affect the final dish. Fret not, as in this section, I shall answer the frequently asked questions to help you execute this Spiny Lobster Ceviche recipe successfully.
What is the best way to cook spiny lobster?
To prepare a scrumptious lobster dish, begin by boiling the lobsters in water seasoned with Old Bay. It should take approximately 11 minutes for the lobsters to cook through.
While the lobsters are cooking, heat up some butter in a saucepan until it is melted. Then, add some freshly squeezed lemon juice and herbs to the butter. Season the sauce with salt and pepper as per your taste.
Once the lobsters are done, serve them with lemon wedges and the warm herb butter sauce. The combination is sure to tantalize your taste buds and leave you wanting more.
Are spiny lobsters good eating?
During the months of October to March, one can indulge in a delectable treat loved by all seafood enthusiasts. The Spiny Lobster, unlike the Maine Lobster, is known for its heightened sweetness profile, and it also boasts more meat, approximately 25% more per pound.
What fish is best for ceviche?
When it comes to crafting the perfect ceviche, opting for a lean white fish with a firm or semi-firm texture is highly recommended. Popular choices for such fish include bass, grouper, rockfish and sole. In case you’re unsure about which type of fish to go for, be sure to consult your trusted seafood vendor for their expert advice.
What are the ingredients for seafood ceviche?
For this recipe, we will be using a selection of fresh ocean fish such as red snapper, tilapia, Corvina, sea bass, mahi-mahi, halibut, dorado, or shrimp. Other ingredients include lime juice, red onion, tomato, cucumber, cilantro, jalapeno, and salt and pepper. Let’s get cooking!
In conclusion, this Spiny Lobster Ceviche recipe is a showstopper that will impress your family and friends. It’s a satisfying dish packed with fresh seafood flavors and zesty lime juice that is perfect for any occasion. Not only is it easy to prepare, but it also offers flexibility in the ingredient list and allows for substitutions and variations to cater to your taste buds.
Don’t hesitate to try this mouthwatering recipe that combines traditional Brazilian and American cuisine. With the combination of delicate spiny lobster tails and aromatic coconut milk, every bite will leave you craving for more. Whether you’re cooking for a large gathering or a simple meal at home, this dish is guaranteed to be a hit.
So why wait? Head over to your local grocery store and add these ingredients to your list so you can whip up an exquisite spiny lobster ceviche. Trust me; your taste buds will thank you!
Spiny Lobster Ceviche Recipe
- 3 ounces lime juice
- 1 spiny lobster tail, de-shelled, deveined, cleaned, thinly sliced
- kosher salt
- 3 ounces julienned tomatoes
- 2 ounces coconut cream
- 2 ounces coconut milk
- 1/4 teaspoon crushed red pepper flakes
- 1 pinch sugar
- 1 cup vegetable oil
- 1 green plantain, cut into 4 pieces
- For the ceviche:
- Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
- Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
- For the tostonos:
- Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
- Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.
Add Your Own Notes
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.