Ceviche Lobster Tails with Greens

Yield:  4 -6 servings



 Raw Lobster Tail Meat, sliced thinly on a bias  2 tails
 Passion Fruit, juice and seeds  1
 Fresh Lime, juice and zest  2
 Fresh Lemon, juice and zest  1
 Olive Oil  ¼ cup (60 ml)
 Minced Shallots  1 Tbsp (15 ml)
 Jalapeno Pepper, membrane & seeds removed, minced  ½ Fresh
 Whole Grain Fresh Mustard  2 tsp (10 ml)
 Salt  to taste
 Black Pepper  to taste
 Thinly Sliced Snap Peas  2 cups (500 ml)
 Minced Shallots  1 tbsp (15 ml)
 Honey  2 tsp (10 ml)
 Salt  to taste
 Black Pepper  to taste

Method for Lobster

  • Emulsify (blend thoroughly) all ingredients, but the lobster, with a whisk until combined.
  • Pour half of mixture over sliced lobster.
  • Place lobster in fridge for 15 to 20 minutes to cure (time can be longer depending on desired texture).

Method for Salad

  • Combine all ingredients and reserve.

Method for Serving

  • Serve cured lobster on bed of prepared salad and pour desired amount of remaining curing juice over lobster.
  • Garnish with fresh zest and passion fruit seeds.

Recipe courtesy of Gourmet Chef Packers


Ceviche Lobster Tails with Greens