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Conch and Lobster Ceviche

Conch and Lobster Ceviche Recipe

Found on my grand papaya recipe hunt.
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Prep Time 20 mins
Cook Time 0 mins
Course Appetizer
Cuisine Caribbean
Calories 233.2 kcal

Ingredients
  

  • 2 cups conch, cleaned and diced
  • 2 cups diced poached spiny lobsters, about 2 lobsters
  • 1/2 small red onion, diced
  • 3 scallions, sliced on the diagonal
  • 1/2 small red pepper, diced
  • 1/2 small yellow pepper, diced
  • 1/2 small green pepper, diced
  • 1/2 small papaya, peeled, seeded and diced
  • 2 -4 jalapenos (optional) or 2 -4 serrano peppers, chopped finely, seeds (optional)
  • 1/2 bunch chopped fresh cilantro
  • 1/2 bunch chopped fresh basil
  • 1/2 bunch chopped fresh mint leaves
  • 1 tablespoon grated fresh ginger
  • 1/2 lime, juiced
  • 1/4 cup rice wine vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  • 1 pinch ground habanero chile pepper (optional)

Instructions
 

  • In a medium bowl, combine all ingredients and mix well. Season to taste.
  • Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings.
  • Freeze stemmed glasses and fill with ceviche.
  • Serve with a basketful of crispy corn chips.

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Nutrition

Serving: 128gCalories: 233.2kcalCarbohydrates: 5.4gProtein: 11.7gFat: 18.6gSaturated Fat: 2.7gCholesterol: 27.5mgSodium: 69.5mgFiber: 1gSugar: 1.8g
Keyword < 30 Mins
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