How To Make Lobster Ceviche with Chef Pabro

Boil water in a pot and add cumin, cardamom, lime juice, ginger, and chili flakes.

Add lobster tails to the boiling water for about 10 minutes.

Ensure the lobster tails are secured to prevent twisting during cooking.

Once the shells turn orange-pink, remove the lobster tails from the water and let them cool.

Use cooking scissors to carefully remove the layer underneath the lobster tail and extract the meat.

Cut the lobster meat into small pieces and add it to a mixture of lime juice, orange juice, mandarin juice, cayenne pepper, and sea salt.

Let the lobster mixture sit for about 10 minutes.

Drain the liquid from the lobster mixture and return it to the shell.

Prepare a sauce with carrots, heat peppers, chives, and white onions.

Garnish the ceviche with red onions and serve with a lime on the side.

Equipment Needed

Spice Level:

Dietary