How to Prepare Favorite Lobster And Scallop Ceviche

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Lobster And Scallop Ceviche - Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a special dish, lobster and scallop ceviche. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Lobster And Scallop Ceviche is just about the favorite food menus that are increasingly being sought by a lot of people through the internet. In case you are the individual that is looking for the recipe information, then this can be a right website page. We convey the steps to how in order to smoke with the ingredients needed. Make sure you also display related videos as additional information.

To get started with this particular recipe, we must first prepare a few components. You can easily cook Lobster And Scallop Ceviche using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lobster And Scallop Ceviche

1. Get 1/2 of Lobster.
2. Prepare 1/2 lb of Clean and dry scallops.
3. Take 4 of Oranges, juice of.
4. Prepare 4 of Lemons, juice of.
5. Make ready 4 of Limes, juice of.
6. Get 1 large of onion, sliced thin strips.
7. It's 2 of Roma tomatoes, chopped.
8. Make ready 2 tbsp of Fresh cilantro, chopped.
9. Prepare 1/2 of Habanero pepper.
10. Take 1/4 cup of Olive oil.
11. Get 1/4 cup of Ketchup.
12. Make ready 1 of Salt and pepper.

Instructions to make Lobster And Scallop Ceviche

1. Boil a pot of water and cook lobster for 6 minutes. Place the lobster in a bowl of ice water to stop the cooking process. Once cool, remove the tail meat and cut into chunks..
2. Slice the scallops thinly. Combine the lobster and scallops into a bowl* and pour all citrus juices over. Add all of the remaining ingredients and incorporate thoroughly..
3. Cover the bowl tightly and let refrigerate for four hours to allow the acidity of the juices to "cook" the seafood.**.
4. Drain the juice to stop the cooking process and serve chilled..
5. *TIP: I use a large Tupperware or Pyrex bowl with fitted lids in order to seal up the ceviche tightly while refrigerating..
6. **TIP: though four hours is ideal, it is possible to serve the ceviche in 2.5 - 3 hours if you can't wait that long. It will make for a slightly softer texture for the lobster and scallops, but still be thoroughly cooked. I actually prefer the softer texture at three hours, as the seafood seems to melt in your mouth :).

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