Lobster Ceviche
1 clove garlic, peeled and minced
1⁄2 tsp. ají panka (Peruvian chile paste)
1⁄2 tsp. powdered ginger
1⁄2 tsp. freshly ground black pepper
1⁄4 cup fresh lemon juice
2 pinches salt dissolved in 2 tbsp. water
1 tsp. yuzu juice
2 tsp. soy sauce
Meat from 1 boiled 2-lb Maine lobster, cut into 1⁄2" pieces and chilled
12 very small bibb lettuce leaves
1⁄2 small red onion, peeled and very thinly sliced
3 cherry tomatoes, stemmed and quartered
3 sprigs fresh cilantro plus 12 fresh cilantro leaves
Whisk together garlic, ají panka, ginger, pepper, lemon juice, salted water, yuzu juice, and soy sauce in a medium bowl. Add lobster meat to dressing and toss to combine.
2. Arrange 3 of the lettuce leaves on each of four chilled salad plates. Divide lobster meat among lettuce cups. Place a small tangle of onions and 1 tomato quarter on top of each serving of lobster. Spoon a little of the dressing over top of lobster and into each lettuce cup. Mince cilantro sprigs, sprinkle on top of onions and tomatoes, then top with cilantro leaves.
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- Recipe byNobu
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