Lobster and Shrimp Ceviche
  1. The key to a great ceviche is to always use the freshest ingredients possible. I love how fresh seafood smells just like ocean air and the sea! When I traveled to Chile, I visited a town on the coast called Viña del Mar. It was there that I had the best ceviche I’ve ever tasted. It’s been my goal to recreate that dish, and I think I’m very close!
  2. If using live lobster, place it in the freezer for approximately 20 minutes to put it into a catatonic state. Using a sharp knife, pierce directly through the top of the lobster’s head (this will kill it instantly) and run the knife down through the center of the lobster’s body to split it into two. Using kitchen shears or a sharp knife, remove the meat and rinse it thoroughly under cold, running water. Finely chop the lobster meat. If using thawed, frozen lobster tails, remove the meat and finely chop it.
  3. Roughly chop the shrimp.
  4. In a large mixing bowl, mix together the lobster meat, shrimp, onions, tomatoes, cucumbers, cilantro, citrus juices, olive oil, and salt and pepper to taste to combine the flavors and allow the citrus to cook the meat. Cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for 1 1/2 to 2 hours. The lobster and shrimp will be opaque and firm.
  5. Remove the bowl from refrigerator and drain off any liquid. Serve the ceviche with tortilla chips, or use Bibb lettuce to make lettuce wraps.