Lobster Ceviche (Susie Jimenez) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
3 (1 1/2 to 2-pound) live lobsters |
3 lemons, juiced |
3 limes, juiced |
1 orange, juiced |
1 rib celery, diced |
1 jalapeno, diced |
1/2 cucumber, diced |
1/4 cup arugula, chopped |
1/4 red onion, diced |
kosher salt and freshly ground black pepper |
2 heads radicchio, quartered |
2 tablespoons olive oil |
Directions:
1. In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
2. Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
3. Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.
4. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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