Ceviche Lobster Tails with Greens
Yield: 4 -6 servings
Ingredients |
Quantities |
Lobster | |
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 |
Salad | |
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