Lobster Ceviche - Gidney Fisheries
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Lobster Ceviche

Traditional Peruvian ceviche uses lime juice to “cook” the seafood; in this Mexican inspired variant, we’ll first steam the lobster in its shell to for more flavour & meatier texture.


Two naked lobster splits (2 x halves, thawed)
One small hass avocado One jalapeño pepper
Three limes
Half shallot
Half small tomato
Cilantro (two tablespoons, chopped)
Scallion (two tablespoons, chopped)
One radish
One tablespoon olive oil Salt
Tortilla chips


Steam lobster splits; five minutes. Reserve and chill.

Cut jalapeño into small dice, discarding seeds and pith. Chop cilantro & scallion. Reserve several leaves for garnish. Cut half shallot into fine dice.

Dice half tomato.

Halve and slice avocado into large chunks.

Slice two cheeks off limes for garnish & reserve.

Cut radish into fine batons (sticks) for garnish.

Remove lobster from shells (reserving shells for service). Slice chilled lobster into large chunks.


In a medium mixing bowl, combine lobster, jalapeño, cilantro, scallion, shallot & the juice of three limes. Season with salt to taste (start with 1/2 teaspoon). Mix to combine; add olive oil to bind (one tablespoon). Let stand for five – ten minutes, or refrigerate for up to an hour.

On two large serving plates, place the lobster shells & fill with ceviche mixture. Garnish with cilantro leaves & lime cheeks. Serve with tortilla chips on the side.

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