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MARIA MEXICAN LOBSTER CEVICHE

Serves 4

lobster ceviche

INGREDIENTS

Lobster tail                       400 g
Arugula                               60 g
Carambola                          50 g
Tomato                              120 g
Onion                                   80 g
Red cabbage                       60 g
Pineapple                            60 g
Cucumber                          60 g
Jalapeno to taste
Lime juice to taste
Olive oil to taste
Salt and pepper to taste

THE CEVICHE

Boil the whole lobster (with its shell). Once cooked and remove it from its shell, clean the digestive tract and chop into small pieces. Then add the previously chopped tomato, jalapeño, onion, pineapple and cucumber into a martini glass, also add lime juice, olive oil, salt and pepper to taste.

Cabbage and arugula

Chop the cabbage; place it on the bottom of a martini glass with the arugula.

SERVICE

Serve the marinated lobster in the cup, adding a little of the marinade, garnish with arugula and sliced carambola.

 
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