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Lobster Ceviche With Plantain Chips

Mexican.Chef's picture
  Lobsters 3 Pound, cooked and shelled (2 Lobsters, 1 1/2 Pound Each)
  Tomato 1 Medium, diced
  Red onion 1 Medium, diced
  Cucumber 1 , peeled, seeded and diced
  Limes 2 , juiced
  Habanero sauce 1 Teaspoon (Commercial)
  Salt 1⁄2 Teaspoon
  Olive oil 1 Teaspoon
  Avocados 2 , diced
  Fresh cilantro sprigs 1 Tablespoon
For plantain chips
  Green plantains 2 , thinly sliced lengthwise
  Vegetable oil 1 Tablespoon
  Salt To Taste
  Fresh lime 1 , halved

Slice the lobster meat, toss with the tomato, onion, cucumber, lime juice, habanero sauce, salt and olive oil.
Chill in the refrigerator for half an hour to an hour.
To make the chips, heat the oil to 300°F.
Fry the plantains until they're crisp but not dark.
Remove them from the oil, drain them, and season them with the salt and lime juice while they're still warm.
To assemble, toss the lobster mixture with the diced avocado or layer them in a tall sundae glass.
Garnish with the cilantro sprigs and plantain chips and serve.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2628 Calories from Fat 824

% Daily Value*

Total Fat 96 g148.3%

Saturated Fat 14.7 g73.6%

Trans Fat 0 g

Cholesterol 1292.7 mg430.9%

Sodium 5586.4 mg232.8%

Total Carbohydrates 185 g61.7%

Dietary Fiber 43.3 g173.1%

Sugars 70.5 g

Protein 273 g545.5%

Vitamin A 156.9% Vitamin C 269.2%

Calcium 80.6% Iron 56.2%

*Based on a 2000 Calorie diet


Lobster Ceviche With Plantain Chips Recipe