Lobster Ceviche

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 (1 1/2 lb) lobsters, blanched and chilled, meat removed from shell and kept chilled
1/2 red bell pepper, chopped in 1/8" dice
1/2 bunch chives, finely sliced
2 tbsp sweet onion, finely chopped
2-3 tbsp finely chopped cucumber, drained
1 small clove garlic, finely minced
4 tbsp freshly chopped cilantro
1 hot chili pepper, such as jalapeno or habanero, finely minced (less or more to taste)
2 lemons
2 limes (additional for garnish, if you like)
1 tsp salt, or to taste
Lettuce leaves or tortilla chips to serve (optional)

Chop the lobster into 1/3" pieces. Chop the vegetables and herbs, as described above, ensuring the crunchy vegetables are a little smaller than the lobster pieces. Place lobster meat, chopped vegetables, herbs and chili pepper in a bowl. Grate the zest of one lemon and one lime into the bowl. Add juice of both lemons and both limes to the bowl, seasoning with salt. Toss all together, cover and refrigerate 60-90 minutes. Toss and check the lobster meat after 60 minutes. It should be opaque, but still tender. (Marinate longer if necessary.) Taste for seasoning. Add more chili pepper or herbs if you like. If you find it too tangy, add a tiny pinch of sugar for balance. (Ceviche is meant to be citrusy, though.)

Serve in chilled martini glasses or small, pretty bowls lined with lettuce leaves. It's delicious on its own or, if you like, garnished with tortilla chips for extra crunch. (Encourage guests to pick up some ceviche on a chip and enjoy as they would salsa.)