Lobster Ceviche With Plantain Chips Recipe
Ingredients
| 2 lobsters, cooked and shelled (1 1/2 pounds each) | ||
| 1 medium-size tomato, diced | ||
| 1 medium-size red onion, diced | ||
| 1 cucumber, peeled, seeded and diced | ||
| Juice of 2 limes | ||
| 1 teaspoon commercial habanero sauce | ||
| Salt | 1/2 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Avocados | 2 , diced | |
| Plantain Chips | ||
| 2 green plantains, thinly sliced lengthwise | ||
| Vegetable oil | ||
| Salt | To Taste | |
| Lime | 1 , halved | |
Directions
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.
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.
Chef
