Conch And Lobster Ceviche Food

CONCH CEVICHE

Steps:

• In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.

LOBSTER CEVICHE WITH PASSION FRUIT

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

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.

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

Steps:

• Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
• Serve with store-bought plantain chips or make them yourself.

SPINY LOBSTER CEVICHE

Steps:

• For the ceviche:.
• Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
• Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
• For the tostonos:.
• Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
• Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.

MEXICAN CEVICHE

Steps:

• Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
• Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
• Stir often.
• Pour off most of the lime juice (just leave it moist).
• Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
• Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
• If you wish garnish with sliced avocado and sliced black olives.