Lobster Ceviche
Benjamin
ingredients
- 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
directions
- 1
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
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.
Source: Nobu
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