A perfect snack for the summertime, this lobster ceviche is not a true ceviche.

Ceviche is a technique where a protien, in this case lobster or another seafood is "cooked" by lime juice. If you have ever worked with, or cooked lobsters you know that the tails (in the raw state) can sometimes be a bit difficult to work with. Using cooked lobster meat not only helps with the preparation of this dish ( the meat is easier to remove), but allows you to throw this dish together quickly and easily and serve it without having to wait for the lime juice to cook the meat.

Make this for family and friends and they will never leave your house, so be warned...

Lobster ceviche

Printable version of this Lobster ceviche recipe (word doc)

Yield - 8-10 portions

Ingredients:

2 pounds lobster tail meat, cooked & diced
1c + - lime juice
3 medium size tomatoes, chopped fine
2 onions, chopped fine
2 hot peppers, diced (opt)
1 clove garlic, minced
1 tablespoon finely chopped cilantro
salt and pepper to taste

1. Dice the lobster tail meat and reserve in a stainless mixing bowl.
2. Mix the remaining ingredients and toss with the lobster, making sure it is completely covered. Let it set for a few minutes and then toss again so all ingredients are well marinated.
3. Cover bowl and place in refrigerator. Toss two more times and rest for 1 hour.

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