Lobster Ceviche Recipe

Name: Lobster Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 1/2 to 2-pound) live lobsters; 3 lemons, juiced; 3 limes, juiced; 1 orange, juiced; 1 rib celery, diced; 1 jalapeno, diced; 1/2 cucumber, diced; 1/4 cup arugula, chopped; 1/4 red onion, diced; Kosher salt and freshly ground black pepper; 2 heads radicchio, quartered; 2 tablespoons olive oil

Servings: persons

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

1
In a pot of boiling water, cook the lobsters for 6 minutes.
2
The meat should not be cooked all the way, only about 75 percent done.
3
Cool and remove the meat from the tails.
4
Dice into 1-inch pieces.
5
Reserve the rest of the lobster meat for another use.
6
Mix the tail meat with the citrus juices and refrigerate for 1 hour.
7
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
8
Heat the oil in a grill pan over medium-high heat.
9
Grill the radicchio until just wilted, 2 to 3 minutes per side.
10
Season with salt.
11
Slice the radicchio into coarse ribbons.
12
To serve, make a bed of radicchio and spoon the ceviche right on top.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 3 (1 1/2 to 2-pound) live lobsters, 3 lemons, juiced, 3 limes, juiced, 1 orange, juiced, 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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