Lobster Ceviche Recipe

Updated August 30, 2018

Recipe Details

Active 30 mins

Total 30 mins

Serves 2 to 4 servings

Cook Mode (Keep screen awake)

Ingredients

Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately.

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	118
% Daily Value*
Total Fat 6g	8%
Saturated Fat 1g	4%
Cholesterol 38mg	13%
Sodium 335mg	15%
Total Carbohydrate 4g	2%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 12g
Vitamin C 5mg	27%
Calcium 34mg	3%
Iron 1mg	5%
Potassium 151mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)