Lobster Ceviche With Passion Fruit Recipes

LOBSTER CEVICHE WITH PASSION FRUIT

Lobster Ceviche with Passion Fruit image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 (1 1/2 pound) lobsters, cooked, chilled, and shelled
1 red onion, julienned
2 tomatoes, concassed and julienned
2 scallions, sliced
2 oranges, segmented
2 cups mango nectar
2 tablespoons lime juice
2 passion fruits, juiced
Pinch finely chopped cilantro
Salt and pepper
1 mango, peeled, seeded, and thinly sliced
2 grapefruits, segmented

Steps:

Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments.
In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, salt, and pepper, to taste.
Arrange sliced mango and grapefruit segments on a plate and top with ceviche.

LOBSTER CEVICHE

Lobster Ceviche image

Provided by Susie Jimenez

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

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
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Steps:

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

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