Shrimp and Lobster Ceviche (12.31.12)

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by Todd Gardner, Taqueria 27 and Coffee Bar

  • 1 lb. large white shrimp, cleaned
  • 4 oz. Maine Lobster meat, chopped
  • ¼ C radish, shredded
  • 2 T Scallion, cut into fine rings
  • ¼ C Fennel, finely julienned
  • ¼ C Red Bell pepper, finely julienned
  • 2 Serrano peppers, cut into fine rings
  • 3 T Cilantro, julienned
  • ½ C Fresh lime juice
  • Kosher salt and black pepper, to taste

Sprinkle shrimp with a little salt and pepper and cook on a bbq grill until shrimp are 50% cooked. Remove and place on a plate to cool slightly. After shrimp have cooled slightly, cut into bite sized pieces and place along with the remaining ingredients in a large mixing bowl and mix well to combine. Allow mixture to marinate for at least 15 minutes to allow the lime juice to finish the “cooking” process. Drain the liquid to halt the cooking process and add salt if needed. Serve with fresh Tostada rounds or tortilla chips