Trump at Home: How to make Lobster Ceviche

Cut the Maine lobster tail into small bite-sized pieces.

Add the lobster claws to the bowl.

Cut the baby tomatoes into quarters if they are too big and add them to the bowl.

Roughly chop the fresh cilantro leaves, avoiding the stems.

Add the grapefruit segments to the bowl, including any residual juice from the grapefruit.

Add fresh hearts of palm to the mixture.

Peel and clean the carrots, then boil them in slightly salted water.

Puree the boiled carrots to create fresh carrot juice for the dressing.

Add fresh lime juice to the bowl.

Pour in coconut milk and mix well.

Add Sriracha, extra virgin olive oil, kosher salt, and ground black pepper to the mixture.

Gently toss all ingredients in the bowl.

Let the ceviche marinate in the refrigerator for about 10 minutes.

Serve the ceviche in a coconut shell, placing a whole lobster claw on top.

Spoon the ceviche into the coconut shell.

Garnish with reserved lobster antennas and microgreens.

Equipment Needed

Spice Level:

Dietary