Рецепт Recipe For Lobster Ceviche
Lobster Ceviche
It is September, and the start of a very busy month for me. Dave and I are heading to France this month which means scheduling my blog posts for while we are away. This in turn means making a few things in advance, and finding the words for posts when maybe the inspiration is not quite striking. A while back I had a plethora of reviews for my Wednesday posts and now I have run out of them. This is a great excuse to eat out of course. I made this lobster ceviche in April and even though I had the photographs in the folder, I did not have the recipe typed up until today! That was also a busy time for us. Easter Friday fell the week before we were to leave for Wales and we spent the long weekend crayfishing, eating and organizing. I made this ceviche as a quick meal to enjoy in the last of the summer heat. We left for Wales on the Thursday and so a quick meal was perfect to help me save time on things that didn’t really need my full attention. If you are going to make this lobster ceviche be sure to get fresh lobster. There is many a debate on how to kill them humanely. We place them into fresh water and wait until they stop moving to know that they are dead. If we are going to steam them we place them into large pot which has a fair amount of sea water on the bottom. Once the water is boiling we add the whole crayfish and steam them for 9 minutes. If we are going to use the tails for other preparations, we remove the tail from the body and just steam the body as the head and claws make for a great meal. The food tract is then removed from the tail and we have tails ready for many uses. I usually freeze the tails for when we have visitors. In this instance I removed the flesh from the shell and we ate them the same day we caught them.
- Fresh Crayfish Ceviche
- Lobster Ceviche
- Ingredients:
- 2 lobster tails, sliced medium thickness
- Zest and juice of 2 limes
- Zest and juice of 1 lemon
- 5mls olive oil
- 15mls fennel fronds, chopped
- 1 chilli, sliced
Method:
Layer the lobster onto a plate
Mix together the rest of the ingredients and pour over the lobster
Leave for 12 minutes before serving
2.6
http://tandysinclair.com/lobster-ceviche/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
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Ceviche
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West Coast Rock Lobster Ceviche
Tandy
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.