Lobster Ceviche with Yucca Chips Recipe

Name: Lobster Ceviche with Yucca Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts peanut oil; 1 small yucca root, peeled, cut in 1/2 crosswise, and sliced lengthwise into 1/8-inch slices; 1/4 cup kosher salt, plus more for seasoning; 1 pound spiny lobster tails, shelled; 2 lemons, juiced; 2 limes, juiced; 2 oranges, juiced; 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces; 1/2 cup red onion, finely chopped; 2 serrano chiles, seeded and finely chopped; 1 cup seeded and diced tomatoes; 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces; 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish; 1/4 cup extra-virgin olive oil

Servings: persons

2 quarts peanut oil
1 small yucca root, peeled, cut in 1/2 crosswise, and sliced lengthwise into 1/8-inch slices
1/4 cup kosher salt, plus more for seasoning
1 pound spiny lobster tails, shelled
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
2 serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
1/4 cup extra-virgin olive oil

1
Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil.
2
Heat the oil to 350 degrees F. Fry the yucca in 2 batches until golden brown and crispy, about 2 minutes.
3
Transfer to a paper towel lined platter and season lightly with salt.
4
Place a 1-gallon stockpot over high heat and fill with 2 quarts of water.
5
Add the kosher salt and bring to a boil.
6
When boiling, add the lobster tails to the pot and immediately turn off the heat.
7
Let the lobster sit until just cooked through, about 8 to 10 minutes.
8
Remove the lobster from the water and set aside to cool completely.
9
Once the lobster tails are cool, chop into 1/2-inch pieces and place in a medium non-reactive bowl.
10
Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles.
11
Refrigerate for 1 hour.
12
Add the tomato, avocado, chopped cilantro, and olive oil to the lobster mixture and stir to combine.
13
Let sit at room temperature for 30 minutes before serving.
14
To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried yucca strips and cilantro leaves.

502

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 14 ingredients. The key ingredients include: 2 quarts peanut oil, 1 small yucca root, peeled, cut in 1/2 crosswise, and sliced lengthwise into 1/8-inch slices, 1/4 cup kosher salt, plus more for seasoning, 1 pound spiny lobster tails, shelled, and more.

Yes, Lobster Ceviche with Yucca Chips 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 with Yucca Chips

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