Lobster Ceviche Recipe

Name: Lobster Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lobster tails; 6 roma tomatoes; 1/2 diced purple onion; 1 jalapeno diced; 1 cucumber chopped; 1 bunch chopped cilantro; 3 limes juiced; 1 tsp salt; 1 tsp garlic salt; 1 tsp tajin spicy seasoning; 1/2 of your lobster broth

Servings: persons

2 lobster tails
6 roma tomatoes
1/2 diced purple onion
1 jalapeno diced
1 cucumber chopped
1 bunch chopped cilantro
3 limes juiced
1 tsp salt
1 tsp garlic salt
1 tsp tajin spicy seasoning
1/2 of your lobster broth

1
start by cooking your lobster tails in boiling water for about 6 minutes.
2
immediatly submerge into a ice bath.when cooled chop finely or I like to put them into food processor for a finer chop.
3
save 1/2 cup stock and put into freezer to chill.
4
start diceing all your ingredients add to chopped lobster.
5
squeeze all the limes onto ceviche,add seasonings & lobster stock.
6
Check for seasonings adjust to your taste.
7
serve over tostada shells, with chips, or crackers.
8
you can top with fresh avocados.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lobster tails, 6 roma tomatoes, 1/2 diced purple onion, 1 jalapeno diced, and more.

Yes, Lobster Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster Ceviche

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