Lobster Ceviche With Plantain Chips
|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)|
|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|
|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.