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Lobster Ceviche With Plantain Chips Recipe
|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|
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
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.